Spinach with Chickpeas

Spinach with ChickpeasInspired by a Spanish recipe, this low carb dish makes a superb side for any meal. It’s packed with nutrients, such as antioxidants, vitamins and minerals, and is super filling, making it a favorite of our members of our medical weight loss clinics.

Leafy green vegetables such as spinach are an excellent choice when you’re trying to lose weight. It’s filling and loaded with beneficial nutrients—more so than any other food when compared calorie for calorie. Spinach is rich in iron, calcium, folate, potassium, magnesium and manganese, as well as vitamins A, B2, C and K.

Chickpeas are a great source of protein and fiber, which makes them super filling. They also boast excellent levels of magnesium, iron and vitamin B6. In addition, they’re gluten-free and vegan.

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1 pound baby spinach
1/4 cup low sodium vegetable broth
2 tablespoons extra virgin olive oil
1 /2 cup scallions, diced
2 cloves garlic, minced
8 ounces chickpeas, rinsed
1/2 cup golden raisins
1 tsp thyme, dried
1 tsp oregano
1/2 teaspoon paprika
Himalayan sea salt to taste

Rinse the spinach thoroughly and then drain it in a colander.  Place half of it in a Dutch oven over medium heat. Toss it and add the rest of the spinach over the next few minutes, until wilted—approximately eight minutes.  Let it cool slightly and then chop it.

Saute the garlic and scallions in one tsp extra virgin olive oil over medium heat, stirring continuously for about 10 minutes. Add the chickpeas, oregano, thyme, oregano and paprika. Use a potato masher to mash the chickpeas, then add them to the mixture and cook them for about three minutes. Stir in the broth and golden raisins. Stir in the chopped spinach and then remove from heat. Let stand for about 10 minutes before serving. Drizzle with the remaining olive oil, season with Himalayan sea salt and serve.


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