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Add a photoServings: 6
Ingredients
- 1 Tbsp. extra virgin extra virgin olive oil
- 1 lrg onion minced
- 1 tsp grnd cinnamon
- 2 med fresh or possibly canned tomatoes peeled, seeded, and minced
- 2 c. fresh baby spinach leaves
- 2 c. cooked chickpeas
- 1/4 c. raisins Salt and freshly grnd black pepper
Directions
- Heat the oil in a nonstick skillet over medium-high heat. When warm, add in the onion and cinnamon, reduce the heat to medium-low, and saute/fry, stirring often, till the onion is soft and limp, about 10 min.
- Add in the tomatoes and continue cooking till they break down into a think sauce, about 5 min. Stir in the spinach, chickpeas, and raisins. Continue stirring till the spinach wilts and turns bright green; about 3 min. Season with salt and pepper. Make up to 3 days ahead.* Seal in a tightly covered container and chill. Take out of the refrigerator 2 hrs ahead and serve at room temperature. Or possibly serve cool.
- Serving Ideas : As part of a vegetarian meal: Serve with Hummus, Lentil Soup with Pumpkin, and Pita Bread
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 112g | |
| Recipe makes 6 servings | |
| Calories 127 | |
| Calories from Fat 28 | 22% |
| Total Fat 3.22g | 4% |
| Saturated Fat 0.42g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 246mg | 10% |
| Potassium 213mg | 6% |
| Total Carbs 20.8g | 6% |
| Dietary Fiber 4.3g | 14% |
| Sugars 0.99g | 1% |
| Protein 4.43g | 7% |
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