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Spinach with Chickpeas

Source: © EatingWell Magazine
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Active Time:  35 Minutes
Total Time:  45 Minutes
  12 servings, about 1/2 cup each
Enjoy this vegetable-rich nibble as they do in Spain, spooned onto small rounds of fresh or lightly toasted bread.

Make Ahead Tip: Cover and refrigerate for up to 2 days. Bring to room temperature or reheat on medium-low heat before serving.
2 pounds  baby spinach
3 tablespoons  extra-virgin olive oil, divided
1   medium red onion, finely chopped
5 cloves  garlic, minced
1 19-ounce can  chickpeas, rinsed
1 1/2 teaspoons  dried thyme
11/2 teaspoons  dried oregano
11/2 teaspoons  ground cumin
1 teaspoon  kosher salt
1/2 teaspoon  hot paprika
1/2 cup  golden raisins
1/2 cup  reduced-sodium chicken broth or vegetable broth
Spinach with Chickpeas Recipe at
Rinse spinach and let drain in a colander. With water still clinging to it, place half the spinach in a Dutch oven over medium heat. Cook, tossing with tongs and adding the remaining spinach by the handful until all is added and wilted, 6 to 8 minutes. Drain in the colander. Let cool slightly, then coarsely chop.

Carefully wipe out the pan, then heat 1 tablespoon oil over medium heat. Add onion and garlic and cook, stirring, until the onion is tender and lightly browned, 8 to 10 minutes. Stir in chickpeas, thyme, oregano, cumin, salt and paprika. Using a potato masher, mash some of the chickpeas, then cook, stirring, for 3 minutes. Stir in raisins and broth, scraping up any browned bits. Add the chopped spinach and stir gently to combine. Remove from the heat and let stand 10 minutes. Drizzle with the remaining 2 tablespoons oil just before serving.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Spanish Tapas Appetizers: Easy Small Plates
 Chock-Full of Chickpeas
Nutrition Facts per Serving
Yield:   12 servings, about 1/2 cup each
Calories: 120
Fat, Saturated: 1g
Fiber: 6g
Carbohydrates, Total: 19g
Sodium: 260mg
% Cal. from Fat: 30%
Fat. Total: 4g
Protein: 4g
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