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Ingredientes
- 1/2 lb Fresh spinach stems removed
- 1 med Onion minced
- 1 x Garlic clove minced
- 2 Tbsp. Goya Extra virgin olive oil
- 1 x Bay leaf
- 1 x Tomato minced
- 1 pkt Goya Chicken Bouillon mixed with
- 2 c. Water
- 1 whl clove
- 1 tsp Paprika
- 1 tsp Goya Adobo with Pepper
- 32 ounce Goya Chick Peas - (2 cans) liquid removed and rinsed
- 1 x to 2 Hard-boiled Large eggs sliced in quarters
Direcciones
- Place spinach in boiling water for 10 seconds. Remove spinach with tongs and immediately place in a bowl of ice water. When cool, squeeze water out of spinach and set aside. In a large skillet or possibly saucepan, saute/fry onion and garlic in extra virgin olive oil till soft. Add in bay leaf, tomato, clove, and 1 Tbsp. of prepared bouillon, and heat thoroughly. Add in paprika, Adobo, and remaining bouillon. Remove bay leaf and clove.
- Stir in chick peas and cook over medium heat, uncovered, for 10 min. Remove 1 c. of chick pea mix, puree the removed portion, and mix back into pan. Arrange chick peas proportionately in a large pie plate or possibly wide, shallow serving dish. Chop spinach. Arrange sliced Large eggs and minced spinach on top of chick peas. Salt and pepper to taste.
- Comments: A favorite partner for chick peas is spinach. Together, they make a colorful side-dish or possibly meatless meal.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 716g | |
| Calories 88 | |
| Calories from Fat 9 | 10% |
| Total Fat 1.09g | 1% |
| Saturated Fat 0.25g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 33mg | 1% |
| Potassium 550mg | 16% |
| Total Carbs 19.86g | 5% |
| Dietary Fiber 5.4g | 18% |
| Sugars 7.99g | 5% |
| Protein 3.08g | 5% |
