1 lb Fresh Spinach
15-oz chick peas (garbanzo beans), rinsed and drained
1 Tablespoon olive oil, plus 2 teaspoons
2 cloves garlic, minced
2 teaspoons cumin
1 slice whole grain bread (best if 1-2 days old) or Gluten Free bread
2 teaspoons paprika
Steam Spinach. Remove from heat and pour out most of the water but not all of it, about 1 tablespoon. Place spinach in medium pot with chickpeas. Set aside. Next, in a small skillet add 1 tablespoon olive oil
and heat. Add garlic cloves and sauté until light brown, about 1-2 minutes. Remove garlic from pan using spoon, and place in a small bowl or morter.
Now, add bread slice to same skillet used to brown garlic until crispy and toasted. Place in bowl with garlic. Add to bowl cumin and about 2 tsp liquid from the spinach. Mash until a paste is formed (does not have to be completely mashed to bits). Add to spinach and chickpeas. Now, add 2 teaspoons olive oil to small skillet again and heat. Add paprika and whoosh around in skillet for 5-10 seconds until it becomes a darker red. Remove immediately and add to spinach pot. Mix whole spinach mixture
and turn on heat. Simmer 5-10 minutes.
Calories 180, Fat 7g, Carbohydrate 24g, Dietary Fiber 5g ,Protein 7g, Sodium 85mg
Makes 4 servings (One serving = 1 cup)