Serve with a meat or other protein, such as our Mediterranean-style whole chicken.
Preparation
5
min
Cooking
10
min
Portion
4
Ingredients
- 1 shallot, minced
- 540 ml (19 oz) chickpeas, rinsed and drained
- 125 ml (½ cup) vegetable broth or water
- 1500 ml (6 cups) fresh baby spinach
- 2.5 ml (½ tsp) curry powder
- 2.5 ml (½ tsp) paprika
Preparation
- In a skillet, heat oil over medium heat. Sauté shallot for 3 to 4 minutes.
- Add chickpeas and cook for 3 minutes.
- Stir in vegetable broth or water and baby spinach and cook until spinach is reduced, about 3 minutes.
- Add spices and mix well. Remove from heat and serve.
Notes
Registered Dietitian Nutritionist in Halifax, Nova Scotia
