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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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The breadcrumbs thicken the juices in the spinach mixture. Ingredients:
1 teaspoon olive oil |
4 garlic cloves |
1/4 teaspoon cracked black pepper |
2 (1-ounce) slices whole-grain bread, toasted and torn into pieces |
1/2 teaspoon ground cumin |
1/8 teaspoon crushed red pepper |
1 cup water |
1 tablespoon paprika |
1 tablespoon white vinegar |
10 cup coarsely chopped spinach |
1 (15-ounce) can chickpeas (garbanzo beans), drained |
Directions:
1. Heat oil in a large nonstick skillet over medium-high heat. Add garlic and black pepper; sauté 2 minutes or until golden. Combine garlic mixture, bread slices, cumin, and red pepper in a food processor; process until crumbs are fine. Add water, paprika, and vinegar; process until well-blended.
2. Combine the breadcrumb mixture, spinach, and chickpeas in a skillet; bring to a boil. Reduce heat; simmer, uncovered, 20 minutes, stirring occasionally.
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