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Healthy Chickpeas & Spinach

I get a lot of clients telling me they struggle to eat vegetables.  The word “hate” comes up a lot, sometimes I even hear “scared.”  Proof that anyone can change, my client who hates vegetables THE MOST, sent me this recipe!

This dish makes eating vegetables feel like you’re doing something wrong, not something that’s good for you…that’s how delicious it is!

Due to the high starch and low protein content of chickpeas, I would treat this as a side dish, not the main dish–but that’s up to you.

WHAT YOU’LL NEED:

Chickpeas, 2 cans 15 oz each or the equivalent in dry/soaked/cooked chickpeas

Tomatoes, 1 can diced

Onion, 1 yellow, chopped

Spinach, 1 bag fresh or 1 package frozen (if so, defrost and drain water)

2-3 tbsp olive oil

2 tsp Cumin, 1/2 tsp turmeric, 1/2 tsp cinnamon and 1 tsp salt (really you can wait until everything is simmering and taste it before adding salt at your own discretion)

HOW TO PREPARE:

In a large frying pan, sautee chopped onion in olive oil.  When onion is translucent add in chickpeas and spices and stir until spices are mixed in thoroughly.  Mix in spinach.  Drain juice from can of diced tomatoes and mix those in.  Simmer for 5-8 minutes.

The best part about cooking, is making it your own.  Let me know  in the comments when you try this out if you improvise, switch up the spice ratio, or add a secret ingredient…Enjoy!


Healthy Chickpeas & Spinach
  • Maureen

    I love that you published this 🙂 I made a couple of modifications when I originally made this and thought I’d share:

    – I only used 1 can of chickpeas, given the high starch content. Instead, i loaded in more spinach (gasp!)
    – I didn’t have tumeric, so I used chili powder instead. And it was DELISH – gave the dish a subtle kick!
    – I only used about 1 tbsp of olive oil to sautee the onion — once you add in the tomatoes, it helps soften and cook the onion anyways.