Chickpeas, Spinach, Sun-Dried Tomatoes

Ingredients: Makes 8 servings

Side dishes

8 oz Garbanzo Beans, Dry
3 qt Water
2 tsp Olive Oil
6 oz Sliced Red Onion
1 tsp Garlic Cloves, Minced
¼ cup Sun-dried Tomatoes, Chopped
10 oz Spinach, Chopped
1/8 tsp Black Pepper
1/8 tsp Kosher Salt
4 TBSP Water
3 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

Blue Cross and Blue Shield of New Mexico, a Division of Health Care Service Corporation,
a Mutual Legal Reserve Company, an Independent Licensee of the Blue Cross and Blue Shield Association

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 New Mexico.

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 https://access.adobe.com.

You are leaving this website/app ("site"). This new site may be offered by a vendor or an independent third party. The site may also contain non-Medicare related information. Some sites may require you to agree to their terms of use and privacy policy.