2 lb fresh spinach
19 oz chickpeas
½ cup olive oil
⅓ cup fresh lemon juice
salt and pepper , to taste
Wash spinach and drain chickpeas.
Put the spinach, chickpeas, olive oil and lemon juice in a saucepan, cover and cook over medium heat, stirring occasionally, for about 15 to 20 minutes or until spinach is tender.
Season with salt and pepper to taste and serve warm.
Sugar: 8g
:
Calcium: 291mg
Calories: 516kcal
Carbohydrates: 47g
Fat: 31g
Fiber: 15g
Iron: 10mg
Potassium: 1678mg
Protein: 18g
Saturated Fat: 4g
Sodium: 189mg
Vitamin A: 21303IU
Vitamin C: 73mg
