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