Sicilian Chickpeas and Spinach

Menu Part: 
Entree
Cuisine Type: 
Mediterranean
Serves: 
12

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.

Ingredients

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

Steps

  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

More From FoodService Director

Industry News & Opinion
k-12

The School Nutrition Foundation —the School Nutrition Association’s philanthropic sibling—and Share Our Strength’s No Kid Hungry campaign have partnered to launch an initiative called Schools as Nutrition Hubs.

“No Kid Hungry really sees schools as a critical place in the fight against childhood hunger,” says Laura Hatch, director of national partnerships for No Kid Hungry. “Schools are really a no-brainer because they have the infrastructure, they have the experience, it’s a trusted place for families. And being able to maximize their programs and maximize the federal...

Managing Your Business
teamwork pack

As summer begins to fade and vacation season comes to a close, it’s time to start thinking about revitalizing staffers’ connections to one another . It’s certainly no secret in the Winsight offices that I’m a bit of a social butterfly, which, in turn, means I’m a rockstar at team building. Can you spot the inter-office activity I haven’t organized from the list below?

• Breakfast Sandwich Fridays: Co-workers rotate responsibility of providing ingredients for customizable sandwiches. Mimosas may have been involved. • “Sound of Music” Soundtrack Singalong Thursdays. The majority of...

Ideas and Innovation
walk-in cooler

The walk-in cooler can serve as a gathering place for more than just produce. When temperatures rise, staff at Empire State South restaurant in Atlanta host meetings in the walk-in and make occasional trips to hang out throughout the day to beat the back-of-house heat.

Menu Development
college students eating

Taste may reign supreme when college students choose their next snack, but operators should also pay attention to factors such as price and portion size. Here are the most important attributes students consider when choosing snacks, according to Technomic’s 2017 College and University Consumer Trend Report .

Taste: 78%

Ability to satisfy my appetite between meals: 67%

Price: 64%

Portion size: 54%

Familiarity: 46%

Overall nutrition value: 40%

Protein content: 36%

All-natural ingredients: 29%

Fiber content: 27%

...

FSD Resources