cuban

Cuban Style Chickpea and Spinach Saute with Toasted Garlic and Lemon

This dish pairs cooked chickpeas, drained and rinsed with garlic, thinly sliced, baby spinach and lemon juice. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced Vegetarian Gluten free High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

30 g Protein

57 g Carbohydrates

35 g Fat

17 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

179g cooked chickpeas, drained and rinsed 294 kcal
16g olive oil 141 kcal
7g garlic, thinly sliced 10 kcal
89g baby spinach 20 kcal
15g lemon juice 5 kcal
41g feta cheese, crumbled 165 kcal
0.74 tsp (1g) ground cumin 4 kcal
0.74 tsp (1g) smoked paprika 3 kcal
0.37 tsp (1g) kosher salt 0 kcal
0.19 tsp (0g) black pepper 1 kcal

Cooking instructions

olive oilgarlic
Heat olive oil in a skillet over medium. Add sliced garlic and cook 30-60 seconds until lightly golden.
ground cuminsmoked paprika
Stir in smoked paprika and ground cumin for 15 seconds to bloom the spices.
cooked chickpeaskosher salt
Add chickpeas and a pinch of salt; saute 4-5 minutes, mashing a few chickpeas to help them crisp slightly.
baby spinachlemon juiceblack pepper
Add spinach and cook 1-2 minutes until wilted. Stir in lemon juice and black pepper.
feta cheese
Remove from heat and top with crumbled feta. Serve warm.