Ok, I promised the Bonefish recipe for this side dish. Chickpeas are low in fat and a helpful source of zinc, folate and protein. They are also very high in dietary fiber and hence a healthy source of carbohydrates. I love chickpeas in salads or cooked.
Chickpea Trivia: In ancient Rome where the chickpea was highly valued, the leader Cicero proudly claimed his name derived from cicer, the Latin term for chickpea. It is believed that one of Cicero’s ancestors was named Cicero because he had a wart on his nose that looked like a chickpea. Who knew?
1 (15 ½ – 19 oz.) can Chickpeas, drained
1 small Onion, diced
1 Tomato, diced
1 tablespoon Basil, fresh or dry
1 bunch Spinach (handful)
2 tablespoons Olive Oil
Salt and Pepper
Sauté all ingredients (except spinach) for about 20 minutes.
Add spinach and cook another 5 minutes.
To make this a quick and easy main dish, sauté pork sausage with onions until no longer pink before adding chickpeas. Like all beans, it tastes even better the next day!
Jas is a cheesecake addict and the author of the Balkan Comfort Food cookbook available on Amazon. You can download a free excerpt of the book when you subscribe to All that's Jas newsletter updates. To learn more about Jas visit her About page.
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