Chickpeas with Spinach and Bell Pepper

Prepare a delicious vegetable dish that, with the addition of cooked rice, turns into a healthy and complete meal.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 18 minutes
  • Difficulty: 1
  • Spiciness: 1
  • Number of Servings: 4

Ingredients

  • 800 g Chickpea, cooked

  • 400 g Spinach, raw

  • 2 piece Bell pepper, red, fresh

  • 1 piece Onion, raw

  • 2 pod Garlic, fresh

  • 3 spoons Oil, olive

  • 0.5 teaspoons Spices, turmeric, ground

  • 2 pinch Spices, pepper, red or cayenne

  • 3 pinch Salt, table

Steps

  1. Drain the chickpeas from the can and rinse them under running water. Drain them well. Clean the spinach, wash it thoroughly, and drain. Wash the bell pepper, remove the stem and seeds, then cut it into thin strips. Peel the onion and cut it in half. Slice both halves. Peel the garlic and cut the cloves in half.

  2. Place a larger pan on the stove and heat the oil over medium heat. Add the garlic and sauté for 2 minutes until it turns golden but not brown. Remove the garlic from the oil with a slotted spoon and discard.

  3. Add the onion to the pan and sauté it over moderate heat, stirring occasionally, until it softens and becomes translucent. Add the chickpeas, cayenne pepper, and turmeric. Mix well so that the chickpeas partially take on the color of the turmeric and cayenne pepper. Stir in the spinach and bell pepper. Cover the pan and cook the dish for another 10 minutes, stirring occasionally, until the spinach wilts and the bell pepper softens slightly. Season the dish with pepper and salt to taste.

  4. Serve the prepared dish with cooked rice.

Nutrition Information (Per 100g)

  • Calories: 114.22 kcal
  • Fat: 2.88 g
    • Saturated Fat: 0.19 g
  • Carbohydrates: 16.07 g
    • Sugars: 2.81 g
  • Protein: 4.63 g
  • Fiber: 4.38 g