Rating: 4 stars
20 Ratings
  • 5 star values: 9
  • 4 star values: 5
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 0

Any tender green could take the place of the spinach. Try baby kale, watercress, or even dandelion greens.

Source: Better Homes and Gardens

Gallery

Credit: Blaine Moats

Recipe Summary

prep:
5 mins
cook:
15 mins
total:
25 mins
Servings:
4
Yield:
8 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 4-qt. pot heat oil over medium heat. Add leeks. Cook, stirring occasionally, 5 to 7 minutes or until very tender but not browned (reduce heat if leeks begin to brown). Stir in chickpeas and garlic. Cook about 2 minutes, stirring occasionally.

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  • Add stock and 1 cup water. Bring to boiling. Reduce heat. Add lemon juice. Simmer, uncovered, 5 minutes. Gradually stir in the spinach and thyme. Cook until the spinach is wilted, about 1 minute. Season to taste with kosher salt and black pepper. Serve immediately. Makes 4 servings.

Nutrition Facts

265 calories; fat 10g; saturated fat 1g; carbohydrates 33g; mono fat 5g; poly fat 2g; insoluble fiber 9g; sugars 6g; protein 13g; vitamin a 4888.5IU; vitamin c 28.7mg; riboflavin 0.1mg; niacin equivalents 1.9mg; vitamin b6 0.2mg; folate 199.5mcg; vitamin b12 0.1mcg; sodium 856mg; potassium 379mg; calcium 152mg; iron 4.5mg.
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