Cumin Scented Chickpeas And Spinach

1. 1

   Heat oil in large skillet over medium high heat. Add the onion and cook, stirring occasionally, for 3 to 4 minutes, until it softens.

2. 2

   Add the cumin,red pepper flakes, salt and chickpeas; cook stirring, for 2 to 3 minutes. Add the spinach and cook until wilted. Serve

3. 3

   hot.

4. 4

   May be served over basmati rice or as a side dish.

5. 5

   Nutrition: 275 calories, 7 g protein, 54 g carbohydrates, 4 g fat, 1 g saturated fat, 0 mg cholesterol, 76 mg sodium, 5 g dietary fiber, 3 g sugar.

* Per serving · 4 servings · Values may vary.

No additional tips available.