Chickpeas, Spinach, Sun-Dried Tomatoes

Ingredients: Makes 8 servings

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

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