Sicilian Chickpeas and Spinach

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There’s been a push by nutritionists for Americans to eat meatless one day a week. Restaurants have hopped on board, with many offering “Meatless Mondays” and a greater number of vegetarian options. The chefs on the Culinary Visions Panel ease the way with a tasty medley of chickpeas and spinach heightened with cumin and smoked paprika.


3 tbsp. olive oil
6 garlic cloves, chopped
2 lb., 4 oz. fresh spinach leaves
1 lb. (3 cups) cooked chickpeas
1 1/2 tsp. smoked Spanish paprika
1 1/2 tsp. sea salt
1 tsp. toasted cumin seeds
1 tbsp. fresh lemon juice
Grated lemon zest, optional


  1. Heat olive oil in large skillet over med. heat. Add garlic; sauté until beginning to brown. Stir in spinach leaves; cook until wilted.
  2. Combine chickpeas with paprika, salt, toasted cumin and fresh lemon juice.
  3. To serve, stir chickpea mixture into wilted spinach and garlic. Cook until heated through. Garnish with lemon zest, if desired.
Source: Culinary Visions Panel

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