An Indian dish made with spiced spinach and chickpeas.
Place the onion in a large saucepan and saute over medium high heat for 8-10 minutes. Add water 1 to 2 tablespoons at a time to keep the onions from sticking to the pan. Reduce the heat to medium low and add the jalapeno pepper, garlic, ginger and spices. Cook, stirring ofter, for 4 minutes, then add almond milk, spinach and beans. Cover, cook until the spinach is wilted, about 10 minutes. Season with salt. Serve over brown basmati rice or your favorite cooked grain.
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Serving Size: 1 Serving (185g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 62 | ||
Calories from Fat: 10 (16%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.1g | 2 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 1.2mg | 0 % | |
Sodium 139.9mg | 5 % | |
Potassium 806mg | 21 % | |
Total Carbohydrate 10.8g | 3 % | |
Dietary Fiber 3.6g | 14 % | |
Sugars, other 7.2g | ||
Protein 4.8g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 62
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