Photo: Chiara Conti
Estimated Nutrition (whole recipe, rough)
324
Calories
10g
Protein
16g
Fat
39g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Spinach | 1 cup raw (30g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 large onion, peeled and finely chopped
- 2 cloves garlic, pressed or minced
- 2 teaspoons oil
- 2 cups precooked chickpeas or one 15 ounce can garbanzo beans, drained and rinsed
- 2 tablespoons fresh dill weed, finely chopped
- 1/2 pound fresh spinach, cleaned and chopped or torn into bite-size pieces
- 2 tablespoons lemon juice
Directions
1
1.Using a large frying pan, sauté onion and garlic in oil over medium heat for 2 minutes.
2
2.Add chickpeas and dill. Stir-fry for 5 minutes.
3
3.Add the spinach, a little at a time. Drizzle lemon juice over all ingredients and cover with lid.
4
4.Cook 5 minutes or until the spinach shrinks. Stir to combine. Serve hot.
Recipe sourced from
fandom