Spanish Chickpeas with Spinach

Makes 4

Fat: 2 g Carbohydrates: 22 g Protein:5 g Calories: 125 kcal

ingredients

1 teaspoon extra-virgin olive oil
4 cups baby spinach
3 cloves garlic, 2 finely chopped, and 1 halved lengthwise
1/4 cup dry breadcrumbs
15-oz can chickpeas, lower sodium, drained
1 teaspoon sweet paprika
1/2 teaspoon ground cumin
1/4 teaspoon salt
Freshly ground black pepper, to taste
4 teaspoons sherry vinegar

directions

Heat the oil in a large skillet over medium-low heat. Sauté the spinach until it wilts, about 2 minutes. Mix in the chopped garlic and cook until spinach is soft. Add breadcrumbs, chickpeas, paprika, cumin, salt, and a few grinds of pepper, cooking until the beans are heated through, 3 or 4 minutes. Stir in the sherry vinegar.

Source: emilyvorpe@aol.com