Chickpeas and spinach with crunchy topping
This recipe is adapted from the book "Rustic Italian" by Domenica Marchetti and is perfect to accompany or eat as lunch or pasta, rice or a slice of fresh bread.
4 people
Calories: 231kcal
Ingredientes
- 2 tablespoons extra virgin olive oil
- 3 garlic cloves
- 1 lb spinach or 454 grs.
- 1 teaspoon ground dried chili
- 1/2 teaspoon salt
- 1½ cup cooked chickpeas or a can
- the juice of a large lemon
- 1/2 teaspoon salt
Cruchy panko topping
- 1 teaspoon olive oil
- 1/2 cup panko
- lemon zest
- salt to taste
Elaboración paso a paso
- In a large frying pan, put the olive oil and the garlic for a minute, then add the spinach. Be careful not to burn the garlic.
- Add the dried chile and salt. Mix very well and empty the chickpeas. Leave everything on low heat for about five more minutes or until the chickpeas are hot, the wilted spinach, and there is no liquid in the pan.
- Squeeze the lemon juice and mix well, put on a plate or where you are going to serve.
- In the same pan, clean it with a paper napkin and add the teaspoon of olive oil. Put the panko and leave it until it starts to brown, put the lemon zest and salt. Sprinkle the mixture on top of the chickpeas.
Notas
When you serve the chickpeas and spinach on the plate, be careful not to spill the liquid. Try leaving it in the pan, or cook until it's gone. Panko is Japanese-style breadcrumbs.
Nutrition
Serving: 1serving | Calories: 231kcal | Carbohydrates: 27g | Protein: 10g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 731mg | Potassium: 840mg | Fiber: 8g | Sugar: 4g | Vitamin A: 10662IU | Vitamin C: 35mg | Calcium: 161mg | Iron: 5mg