Chick Pea & Spinach Saute

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Greek Week: Day 1

This recipe was inspired by my husband. For those of you who don’t know me personally, my husband is from Greece. He grew up there (age 2 1/2 – 17) and then moved here to attend college. The point is? He is very much so a Greek food lover (as am I) but it is the authentic Greek food that he truly loves! Last weekend, before my meal planning time, he sent me a recipe for this dish, to which I added and adjusted some ingredients, and it turned out great! I heard, ‘AHHH I haven’t had this in years!!’ Greek Boy: 2 thumbs up! Angela, for the win.

I have to say, I was a really big fan of it too! It was nice to not have meat tonight for dinner and enjoy protein in the form of beans along side some hearty veggies! This week is all about trying new things and stepping a little bit outside of my comfort zone. I have never cooked beans before (I know, right!?). I have bought dry beans before for soups and they cook in the soup, so that was never something I dealt with. Boy am I happy I read the instructions when I did, otherwise, this meal would have been Day 2 instead of today! The beans turned out great!

I served this dish over spaghetti squash, but it would be delicious on it’s own, too. And? YOU KNOW I topped it with FETA! (MY FAVE!!!)

Is it the most flavorful dish? No, but I didn’t add a lot of salt either – you can always spice it up to your liking! I will be trying out some additional spices next time I make this! Is it yummy? Yes. It is one I will make again? Absolutely!

Enjoy!!
 

Chickpea & Spinach Saute
Serves 4
This traditional Greek dish is one my husband requested and really enjoyed! 'The Greek' gave it two thumbs up! I served this with some spaghetti squash and topped with Feta cheese.
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Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Ingredients
  1. 1 T olive oil
  2. 1 large yellow onion, chopped
  3. 1 large zucchini, diced
  4. 3 cloves garlic, minced
  5. 3 cups cooked chickpeas (Garbanzo beans)
  6. 2 cups chopped fresh tomatoes
  7. Red pepper flakes, to taste
  8. 1 tsp sea salt
  9. Black pepper, to taste
  10. 1 tsp paprika
  11. 1 T oregano
  12. 1 (10 oz) package frozen chopped spinach, defrosted
  13. 2 cups fresh spinach (Optional)
  14. Lemon juice - 1-2 lemons worth
  15. Feta cheese (for serving - optional)
Instructions
  1. **If you are using dried beans, make sure you allot enough time for soaking and cooking your beans prior to cooking this dish!**
  2. Thaw spinach
  3. In 12" skillet, over medium heat, saute onion, zucchini and garlic in olive oil until onions are tender
  4. Add cooked chickpeas, tomatoes and seasonings - mix well
  5. Cover and simmer for about 18 minutes, stirring occasionally
  6. Add spinach and cook 7-10 minutes more or until spinach is cooked
  7. Add lemon juice, to taste
  8. Serve
Notes
  1. 21 DAY FIX CONTAINER COUNTS
  2. Serving Size: 1 1/2 cups
  3. 1 Green, 1 Yellow, 1 Blue (if adding Feta) - if you are vegetarian or vegan, the beans count as 1 Red instead of 1 Yellow)
Fit Mom Angela D - Team Beachbody Coach http://www.fitmomangelad.com/

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