Tuscan pork and chickpeas with spinach
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
14.0 oz Pork tenderloin4.0 tbsp Extra Virgin Olive Oil4.0 cup Baby Spinach (raw)400.0 gram annalisa italian diced tomatoes3.2 serving tinned chickpeas
Pam fry onion in olive oil. Scrape aside and cook pork until brown on both sides. Add tinned tomatoes and chickpeas, stir and allow it to heat through. Throw the baby spinach on top and allow to wild with lid on for a couple of minutes. Serve it with plenty of sass.
Serving Size: Serves 6
Number of Servings: 6.0
Recipe submitted by SparkPeople user PEAINAPOD89.
Number of Servings: 6.0
Recipe submitted by SparkPeople user PEAINAPOD89.
Nutritional Info Amount Per Serving
- Calories: 217.3
- Total Fat: 12.8 g
- Cholesterol: 52.2 mg
- Sodium: 88.5 mg
- Total Carbs: 4.3 g
- Dietary Fiber: 1.4 g
- Protein: 19.3 g