Chickpeas with spinach, tomato and pistachio nuts

Name: chickpeas with spinach, tomato and pistachio nuts
Cook time: 20 min
Total time: 20 min
Yield: 2
Ingredients: 250 g Cherry tomatoes; 1 el olive oil with lemon aroma; bag peeled pistachio nuts bag a 55 g; 1 large onion; 1 toe garlic; 2 el traditional olive oil; 1 tl ground cumin; 400 g canned chickpeas; 300 g fresh spinach; bag fresh basil pouch a 30 g

Spinach with chickpeas, onion, pistachio nuts, garlic, basil, cumin and roasted tomatoes.

Ingredients

Directions

Preheat the oven grill.
Put the to on the baking sheet and sprinkle the lemon oil eroevr. Slide the to 10 cm. under the hot grill and grill them for 3-5 minutes until they open.
Chop the pistachio nuts coarsely. Roast the pistachio nuts in a dry frying pan until golden brown and let them cool on a plate. Chop the onion coarsely and finely chop the garlic, heat the oil in wok and fry the onion and garlic gently for 2-3 min.
Fry the cumin. Spoon the chickpeas and fry for 5 minutes. Add the spinach and let it shrink all the time. Season with pepper and salt.
Cut the basil coarsely. Place the chickpeas with spinach in large bowls and place the to. Sprinkle the basil and pistachios over it.

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Nutrition

590Calories

Sodium14% DV325mg

Fat57% DV37g

Protein40% DV20g

Carbs15% DV44g

Fiber52% DV13g

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