Spinach and Chick Peas with Bacon

Spinach and Chick Peas with Bacon
Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 401.6
  • Total Fat: 14.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 318.3 mg
  • Total Carbs: 48.7 g
  • Dietary Fiber: 14.7 g
  • Protein: 22.9 g

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

Introduction

This recipe is inspired by a similar dish in Barcelona, Spain. I love bacon prepared this way because the bacon is crisper and there is less grease splatter. For the first time, please follow the bacon instructions. Hopefully, you will be happily surprised!

Yes, I consider this "low fat" considering that this recipe has pork bacon.

More: http://www.epicurious.com/recipes/food/vie
ws/Spinach-and-Chick-Peas-with-Bacon-1
03070
This recipe is inspired by a similar dish in Barcelona, Spain. I love bacon prepared this way because the bacon is crisper and there is less grease splatter. For the first time, please follow the bacon instructions. Hopefully, you will be happily surprised!

Yes, I consider this "low fat" considering that this recipe has pork bacon.

More: http://www.epicurious.com/recipes/food/vie
ws/Spinach-and-Chick-Peas-with-Bacon-1
03070

Number of Servings: 4

Ingredients

    3 slices thick-cut pork bacon
    1 garlic clove, pressed
    2 T EVOO
    1 can (15oz) chickpeas, rinsed
    8 c baby spinach (6oz), remove stems

    1/4 t dried red pepper flakes (opt'l, but I don't)

Tips

I prefer to use soaked chickpeas instead of canned. There are more nutrients and less sodium this way.


Directions

Bring a 3-quart pot three fourths 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. (Parboiling bacon! Shocking isn't it!)

Cook bacon and garlic in a 12-inch heavy skillet over moderate heat, stirring, until browned. Leaving bacon in the skillet, spoon off all but 1 T fat. Add 2 T EVOO, chickpeas, and red pepper flakes to skillet and sauté over high heat. Stir occasionally until chickpeas begin to brown, 3 to 4 minutes. Stir in spinach until spinach is wilted. Season with salt and pepper.




Serving Size: makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user DUKKIE.

Rate This Recipe