Spinach with Garbanzo Beans
Maine SNAP-Ed
5 portions
25mThis nutrient-packed dish is a good source of dietary fiber, protein, Vitamin C, iron, and calcium, and an excellent source of Vitamin A! Add additional spices and/or garlic if you like. Serve with brown rice or whole grain crackers and a spoonful of ricotta or yogurt to make it a complete meal. Recipe from Maine SNAP-Ed and FoodHero.org.
What you will need
2 teaspoons olive or vegetable oil
2 cloves garlic, minced, or 1/2 teaspoon garlic powder
1 medium onion, chopped (1 cup)
1 package (10 oz) frozen spinach, thawed and drained
1 can (15 oz) garbanzo beans, drained and rinsed, or 1 1/2 cups cooked from dried
1/2-1 teaspoon ground cumin or curry powder, depending on preference
1/4 teaspoon salt
(Nutritional facts 47 calories, 1.55 g fat, 6.39 g carbohydrates, 3.3 g protein, 0 mg cholesterol, 311 mg sodium)How to cook
1
Before you begin, wash your hands and all surfaces thoroughly. Thaw spinach in the microwave or overnight in the refrigerator. Drain and rinse beans.
2
Add oil and onions to a large skillet heated over medium heat. Cook until onions become clear, about 5 minutes, and add garlic. Cook another 1-2 minutes.
3
Add spinach, garbanzo beans, cumin and salt. If using garlic powder instead of minced garlic, add here.
4
Cook until heated through. Mash some of the beans with a spoon.
5
Serve warm. Refrigerate leftovers within 2 hours.
6
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