Chickpeas with Spinach

"This vegetarian dish is easy and requires very little oil. Add ground red pepper if you'd like it spicier. I like to serve this dish with Indian flatbread and yogurt." --CL Reader

Yield: 2 servings (serving size: about 1 cup chickpea mixture and 1/2 cup rice)

Ingredients

• 1  teaspoon  olive oil
• 1 1/2  cups  chopped onion
• 1  teaspoon  bottled ground fresh ginger (such as Spice World)
• 2  garlic cloves, minced
• 1/4  cup  water
• 2  tablespoons  tomato paste
• 2  cups  chopped spinach
• 1  teaspoon  chili powder
• 1/8  teaspoon  salt
• 1  (15 1/2-ounce) can chickpeas, (garbanzo beans), rinsed and drained
• 1  teaspoon  fresh lemon juice
• 1  cup  hot cooked basmati rice
• Lemon wedges (optional)
• Grated lemon rind (optional)

Preparation

Heat oil in a large nonstick skillet over medium-high heat. Add onion, ginger, and garlic; sauté 4 minutes or until mixture begins to brown. Add water and tomato paste; cook 2 minutes or until liquid evaporates, stirring constantly. Stir in spinach, chili powder, salt, and chickpeas; cover. Reduce heat; cook 5 minutes or until spinach wilts and mixture is heated. Stir in juice. Serve over rice. Garnish with lemon wedges and rind, if desired.

Nutritional Information

Calories:

403 (11% from fat)

Fat:

5g (sat 0.7g,mono 2.3g,poly 1.3g)

Protein:

14.2g

Carbohydrate:

77.4g

Fiber:

11.8g

Cholesterol:

0.0mg

Iron:

4.9mg

Sodium:

707mg

Calcium:

126mg