Ingredients
Scale
- 1 can (15 oz) low-sodium chickpeas, drained and rinsed
- 4 cups fresh spinach, packed
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tbsp extra virgin olive oil
- Juice of 1 lemon
Instructions
- Prep your ingredients by chopping onion and garlic; rinse chickpeas under cold water.
- In a large pot, heat olive oil over medium heat. Add onions and sauté until translucent (about 5 minutes).
- Stir in minced garlic, cumin, and coriander; cook for another minute.
- Add the rinsed chickpeas and stir to coat with spices for about 2 minutes.
- Pour in vegetable broth; bring to a boil then reduce heat to simmer for 15 minutes.
- Stir in fresh spinach until wilted (3-4 minutes), then finish with lemon juice before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 3g
- Sodium: 320mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg