Chickpeas and Spinach Sauté

40 min · Serves 4

From USDA MyPlate Kitchen. USDA Center for Nutrition Policy and Promotion

What goes in

• 14.8 mlvegetable oil
• 1yellow onion
• 1garlic
• 1celery stalk
• 1carrot
• 1 canlow-sodium diced tomatoes
• 1 canlow-sodium chickpeas
• ¼ cupwater
• 1 packfrozen spinach
• 4.9 mlfresh lemon juice
• 1.2 mlcrushed red pepper flakes

How to cook it

1. Put a skillet on the stove on medium high heat. When the skillet is hot, add oil.
2. Add onion, garlic, celery and carrot and cook about 15 minutes until the mixture is soft and the onions are lightly browned.
3. Raise the heat to high and add the tomatoes, beans (white beans instead of chickpeas) and water and cook for 5 minutes. Lower the heat to low and top the mixture with the spinach (don’t worry about stirring). Cover and cook until the spinach has thawed and heated throughout, about 10 minutes. Stir well.
4. Add the lemon juice and red pepper flakes and stir thoroughly.
5. Serve with cooked quinoa or brown rice.

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