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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the oil in a large, lidded skillet over medium-high heat. | 2. Add the garlic and cook for 2 minutes, or until golden, but not brown; remove with a slotted spoon and discard. | 3. Add the onion and cumin, turmeric and cayenne and cook, stirring for about 5 minutes or until soft. | 4. Add the chickpeas and stir until coated with the oil and spices. | 5. Stir in the spinach with just the water clinging to it, cover and cook for 4-5 minutes until wilted. | 6. Uncover, stir in the pimientos and continue cooking, stirring gently until the liquid evaporates. | 7. Season to taste and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
garlic	1	clove	cut	4.47	0.9918	0.1908	0.015
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
cumin	1/2	teaspoon		3.9375	0.4645	0.187	0.2338
cayenne pepper	1/8	teaspoon		0.7155	0.1274	0.027000000000000003	0.0389
turmeric	1/8	teaspoon		1.17	0.2518	0.0363	0.0122
chick pea	28	ounces	canned drained	404.124	76.8628	15.847999999999999	8.3994
baby spinach	11	cups	rinsed	75.9	11.979000000000001	9.437999999999999	1.287
pimiento	2		drained sliced	-	-	-	-
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.