Spinach and Chick Peas with Bacon

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 254.9
  • Total Fat: 6.5 g
  • Cholesterol: 5.4 mg
  • Sodium: 604.1 mg
  • Total Carbs: 39.2 g
  • Dietary Fiber: 8.2 g
  • Protein: 11.2 g

View full nutritional breakdown of Spinach and Chick Peas with Bacon calories by ingredient


Introduction

Although we serve is as an entree' this recipe is terrific with pork chops or roast chicken. It's inspired by a similar fabulous dish served as fast-paced lunch in Barcelona, Spain.

 Although we serve is as an entree' this recipe is terrific with pork chops or roast chicken. It's inspired by a similar fabulous dish served as fast-paced lunch in Barcelona, Spain.
Number of Servings: 3

Ingredients

    3 slices thick-cut bacon
    1 tsp extra-virgin olive oil
    1 15-oz can chickpeas, rinsed
    1/4 tsp dried hot red pepper flakes
    8 cups baby spinach (6 oz), tough stems discarded
    1 garlic clove, minced

Tips

Boiling the bacon helps remove a lot of the grease.
We used half a package of frozen spinach.


Directions

Bring a 3-quart pot 3/4ths full of water to a boil. Add bacon and cook 2 minutes. Drain bacon and rinse in cold water. Pat dry and cut crosswise into 1/4-inch pieces.

Cook bacon in a 12-inch heavy skillet sprayed with the EVOO, over moderate heat, stirring, until browned. Leaving bacon in skillet, spoon off all but 1 t T fat. Add chickpeas, and red pepper flakes to skillet and saute over high heat, stirring occasionally, until chickpeas begin to brown, 3 to 4 minutes. Stir in spinach and garlic and sauté, stirring, until spinach is wilted. Season with salt and pepper.

Serving Size: 3 servings

Number of Servings: 3

Recipe submitted by SparkPeople user DUKKIE.