Creamed Spinach with Chickpeas

6 Jul

Spinach is loaded with various vitamins and minerals including vitamins A, C and K, manganese, folate, magnesium and iron to name a few. It even contains calcium and protein! To assist the absorption of calcium and iron, citrus juice (which contains vitamin C) is often paired with spinach. These antioxidant-rich leafy greens benefit bone health as well as provide excellent cancer- and inflammation-fighting properties.

Branching off from the traditional creamed spinach, below you will find the addition of some different flavors. Lemon juice has also been added to assist in the absorption of nutrients. If you want to get even more creative, this would go well over rice.

Creamed Spinach & Chickpeas

Creamed Spinach with Chickpeas

2 tablespoons olive oil
3/4 cup chopped white onion
2 medium cloves garlic, minced
1-1/2 pounds fresh spinach
1 (15-ounce) can chickpeas, drained and rinsed
1 cup coconut milk
1 tablespoon cornstarch
1 tablespoon yellow mustard
2 teaspoons lemon juice
1 teaspoon salt, or to taste

Rinse and drain spinach, removing as much water as possible. Coarsely chop and set aside.

Meanwhile, heat oil in large pot over medium heat. Add onion, garlic and spinach and cook for approximately 5 minutes or until spinach has wilted. Meanwhile, combine coconut milk, cornstarch, mustard and lemon juice, whisking until cornstarch is dissolved. Add wet mixture to spinach mixture and reduce heat to low, continuing to cook and stir until the sauce has thickened slightly, approximately 5 minutes. Salt to taste.

2 Responses to “Creamed Spinach with Chickpeas”

  1. Edelle Rose November 16, 2011 at 7:19 pm #

    This is really good. I made it for a friend who is taking chemotherapy and needs comforting food. It was perfect. Thanks!

    • megmeister November 16, 2011 at 7:54 pm #

      I’m so glad you enjoyed it Edelle! Your friend will be in my thoughts. I hope he/she will heal and be back to new!

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