SPICY CHICKPEAS AND SPINACH
Steps:
- Toss 2 cans chickpeas (drained, rinsed and dried), 2 tablespoons olive oil, 1 1/2 teaspoons paprika, 1/2 teaspoon chipotle chile powder and 1 teaspoon salt. Roast in a 400 degrees F oven until golden, 20 to 25 minutes. Toss with 4 cups baby spinach, 1 1/2 tablespoons olive oil and salt to taste. Serve with lemon wedges.
Nutrition Facts : Calories 287 calorie, Fat 14.5 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 1344 milligrams, Carbohydrate 30 grams, Fiber 8 grams, Protein 11 grams, Sugar 5 grams
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RK Rabbi
[email protected]I love this dish! It's so flavorful and satisfying.
Damian Binder
[email protected]This recipe is a keeper! I'll definitely be making it again and again.
smsi suhin
[email protected]I've made this dish several times now and it's always a success. It's a great weeknight meal because it's quick and easy to make.
Vanessa Medford
[email protected]This is my new favorite recipe! It's so easy to make and it's always a hit with my friends and family.
Karaama Adde
[email protected]I'm not sure what I did wrong, but my dish turned out really bland. Maybe I didn't use enough spices.
Charles “the ok artist” Ni
[email protected]This dish was a bit too spicy for me, but I still enjoyed it. Next time I'll use less cayenne pepper.
Non Saha
[email protected]I'm not a huge fan of chickpeas, but this dish was surprisingly good. The spices really made all the difference.
Younes Barkat
[email protected]This recipe is a great way to use up leftover chickpeas. I also added some chopped tomatoes and bell peppers to make it a more complete meal.
Luciano Peralta
[email protected]I made this dish for my family last night and they loved it! Even my picky kids ate it up.
Prince Sheikh
[email protected]This dish was absolutely delicious! The chickpeas and spinach were perfectly cooked, and the spices were just right. I will definitely be making this again.