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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
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