2 Serves
30 Mins
10 g
27 g
7 g
Prepare the ingredients by peeling and finely dicing the onion and garlic using a chef's knife on a cutting board.
Ingredients, vitamins, and health benefits
Onion
Garlic
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Vitamin K
292 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
276 µg / 400 µgCalcium
102 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
86 mg / 420 mgPhosphorus
204 mg / 1,250 mgPotassium
767 mg / 4,700 mgSodium
625 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
4 µg / 55 µgFiber
9 g / 28 gSugar
5 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
18 gAlcohol
0 g
Heat the olive oil in a large frying pan over medium heat.
Add the diced onion and garlic to the frying pan and sauté until softened and fragrant.
Stir in the chickpeas and baby spinach, cooking until the spinach is wilted and the chickpeas are heated through.
Season the mixture with salt and black pepper to taste, then serve immediately while hot.
Olive Oil
Chickpeas
Baby Spinach
Salt
Black Pepper
Vitamin A
278 µg / 900 µgVitamin C
25 mg / 90 mgVitamin E
2 mg / 15 mgVitamin K
292 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
276 µg / 400 µgCalcium
102 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
86 mg / 420 mgPhosphorus
204 mg / 1,250 mgPotassium
767 mg / 4,700 mgSodium
Fiber
9 g / 28 gSugar
5 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
20
g50
g31
g
Zinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
4 µg / 55 µgAlcohol
0 g