Recipe courtesy of Harvard University Dining Services
- 2/3 cup tomatoes, diced
- 1/2 large white onion, diced
- 3 cups of canned low sodium garbanzo beans, drained and rinsed
- A pinch of potassium based salt substitute to taste
- 1 1/2 tablespoons olive oil
- 16 ounces baby spinach, washed
- 2 teaspoons chopped garlic
Sauté onion, garlic and tomatoes in oil. Add garbanzo beans and cook for 10 minutes.
Fold in baby spinach and taste to adjust for seasoning.
Garnish with chopped chives.
Nutritional information per serving (1/4 of recipe):
Calories: 280 ⁄ Protein: 14 g ⁄ Carbohydrate: 42 g ⁄ Fiber: 11 g ⁄ Sodium: 135 mg
Saturated fat: 1 g ⁄ Polyunsaturated fat: 0 g ⁄ Monounsaturated fat: 4 g
Trans fat: 0 g ⁄ Cholesterol: 0 mg
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