Sauteed chickpeas with spinach and tomatoesPosted: February 28, 2012
I just had a huge satisfying dinner made just from chickpeas, spinach, and tomatoes – all for about 650 calories. I feel full but not gross, nourished, and content. You could easily have this recipe serve 2, unless you’re as famished as I was feeling after a bike ride and no food all day.
Chickpeas are very quickly becoming one of my favorite foods – you can puree them, sautee them, make them into a sandwich spread or a dip, roast them, put them in soups, salads… expect to see a lot more chickpea recipes on the way!!
- 1 T olive oil
- 1 can chickpeas, no salt added (15 oz)
- 1/4 cup whole wheat flour
- 1 tsp dried parsley
- 1 tsp dried garlic
- 1 tsp minced onion
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 can diced tomatoes, no salt added (15 oz)
- 4 cups spinach
- 1 Tbsp Bragg’s amino acids
- Heat olive oil in skillet over medium flame.
- Combine flour and spices in a bowl.
- Drain chickpeas; add to flour mixture and stir to coat evenly.
- Sautee chickpeas until crispy.
- Combine tomatoes, spinach, and Bragg’s amino acids in sauce pan. Cook until spinach is tender.
- Strain excess juice from tomato mixture.
- Serve chickpeas on top of tomato mixture.
I had a nice jar of kale, carrot, apple, lemon, and ginger juice with this. I’ve been having at least one jar of this a day!
Other garbanzo bean posts you might like:
The Great Garbanzo (bitemywords.com)
Couscous Salad with Garbanzo Beans and Dates (foodologie.com)
Capsicum, Spinach, and Chickpea Soup (runmomma.com)