Ask a dietitian here.
Ingredients: Makes 8 servings
8 oz Garbanzo Beans, Dry3 qt Water2 tsp Olive Oil6 oz Sliced Red Onion1 tsp Garlic Cloves, Minced¼ cup Sun-dried Tomatoes, Chopped10 oz Spinach, Chopped1/8 tsp Black Pepper1/8 tsp Kosher Salt4 TBSP Water3 TBSP Lemon Juice
Directions:Garbanzo beans may be soaked over night. If so rinse with fresh water before cooking. Cover garbanzo beans with water and allow to simmer very low until tender. Drain and cool.Heat oil in a pan over medium high heat and sauté onions for 5 minutes. Caramelize slightly and add the garlic and diced sun-dried tomatoes. Toss to cook the garlic. Add the cooked garbanzo beans (aka chickpeas). Add the spinach in batches to wilt and warm, drizzling with water if needed. Season with salt, pepper and toss with lemon juice.
Serving Size: 1/2 cup
Nutritional Information:Calories: 99; Total Fat: 2g; Sodium: 48mg; Carbs: 16g; Protein: 5g; Fiber: 4.5g
Recipe Source:Recipe provided by FLIK Hospitality Group
A Division of Health Care Service Corporation, a Mutual Legal Reserve Company, an Independent Licensee of the Blue Cross and Blue Shield Association© Copyright 2020 Health Care Service Corporation. All Rights Reserved.
Telligent is an operating division of Verint Americas, Inc., an independent company that provides and hosts an online community platform for blogging and access to social media for Blue Cross and Blue Shield of Illinois.
File is in portable document format (PDF). To view this file, you may need to install a PDF reader program. Most PDF readers are a free download. One option is Adobe® Reader® which has a built-in screen reader. Other Adobe accessibility tools and information can be downloaded at http://access.adobe.com.