Thursday, September 5, 2013

Chick Pea and Spinach Sauté

Recently I was in Atalntic City for a bachelorette party and we dined at a tapas restaurant in Revel Casino called Amada (a Jose Garces restaurant). The restaurant offered a pretty extensive menu of tapas or Spanish style appetizers, finger foods and snacks. This restaurant offered gourmet tapas and I was just in heaven! S many items were absolutely delicious but one in particular stood out, the "Espinacas con garbanzos". Let me say that my version was not anywhere as amazing as the version I had however, it is so delicious in a different way. Give it a whirl! 

2 tbsp olive oil 
1 can garbanzo beans 
2 cups frozen spinach 
1 large clove garlic, minced
2 tbsp fresh lemon juice
1 tbsp paprika
2 tsp cumin
1 tsp red pepper flakes
4 heaping tbsp tomato sauce 
Salt and pepper

1) Heat olive oil in a large saucepan until hot. 
2) Add 1/2 can chickpeas to skillet carefully (the chickpeas will cause the oil to pop so be careful). 
3) Cook chickpeas on medium-high heat for ~10 minutes until crispy. Set aside. 
4) In a different skillet, cook spinach in a small amount of water until wilted. Drain water when spinach is completed. 
5) Add tomato sauce, spinach, seasonings and garlic to the 2nd skillet. Cook on medium-high heat for 2-3 minutes. 
6) Add other 1/2 can of chickpeas and lemon juice to spinach mixture. Cook for 5-7 minutes. 
7) Add original crispy chickpeas and fold into the spinach mixture. 
8) Allow to rest for a few minutes. 

This can be served alone, with a hearty Italian bread or over quinoa! 


Nutrition Information

285 calories per serving
34 gm carbohydrates
13gm fat
0 gm saturated fat
10gm protein
62mg sodium
2gm sugar
8 gm fiber