1 1/2 cups
peeled, seeded and diced
,stemmed, washed and coarsely chopped
chickpeas (garbanzo beans)
1. Warm olive oil in a large sauté pan. Sauté the onions over moderate heat until tender and translucent, about 8-10 minutes
2. Add garlic, spices and tomatoes and cook for 2 minutes, stirring from time to time.
3. Add spinach in batches, stirring often to moisten the leaves, until barely wilted. Stir in chickpeas and simmer for 5 minutes, stirring often. Season with salt and pepper.
Serving Size: about 3/4 cup
Number of Servings: 6
Trans Fatty Acid (tfa)
Percent Calories from Protein
Percent Calories from Carbohydrate
Percent Calories from Fat
Vitamin B2 - Riboflavin