Wilted Spinach and Chickpeas Recipe

Name: Wilted Spinach and Chickpeas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups cooked chickpeas; 1 -2 tablespoon olive oil; 2 teaspoons paprika; 1 teaspoon cumin seed; ¼ teaspoon coriander powder; 2 tablespoons sliced red onions; 1 ripe mango, peeled and cut into large chunks; 1 tablespoon lemon juice; 1 teaspoon sea salt; fresh spinach

Servings: persons

1 ½ cups cooked chickpeas
1 -2 tablespoon olive oil
2 teaspoons paprika
1 teaspoon cumin seed
¼ teaspoon coriander powder
2 tablespoons sliced red onions
1 ripe mango, peeled and cut into large chunks
1 tablespoon lemon juice
1 teaspoon sea salt
fresh spinach

1
Clean and rinse 1 can of organic chick peas.
2
Drain them.
3
Heat a large saute pan over medium-high heat with 1 tablespoon coconut oil.
4
When the oil is melted, add and gently cook the onions for 2-3 minutes.Toss in the mango and cook just until warmed through.
5
Add in the chickpeas, spinach and lemon juice.
6
Gently toss to combine and then cover the pan, allowing the spinach to steam until tender and wilted.
7
Sprinkle (to taste) with a pinch of sea salt and serve immediately.

375

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 ½ cups cooked chickpeas, 1 -2 tablespoon olive oil, 2 teaspoons paprika, 1 teaspoon cumin seed, and more.

Yes, Wilted Spinach and Chickpeas falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Wilted Spinach and Chickpeas

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