This recipe makes 2 servings
I prefer soaking the chickpeas overnight with a bit of baking soda. If you do so, make sure you rinse them well before boiling to a soft and tender state. Canned chickpeas work as good, again just make sure to rinse well to remove the salts.
Enjoy this delicious and healthy dish!
Ingredients:
- 1 tsp quality extra-virgin olive oil
- 1 small head escarole
- 2 cloves garlic, minced
- 1 cup chickpeas
- lemon juice or salt and pepper to your taste
- grated Parmesan cheese
Instructions:
Remove any dry or tough outer leaves from the head of escarole. Wash the escarole clean and pat it dry. Tear into pieces and set aside. Heat the olive oil in a medium size skillet. Add the garlic and chickpeas. Stir constantly for about 2 minutes until garlic just begins to turn golden. Add the escarole and continue to cook until the escarole is limp but still bright green. Sprinkle with grated Parmesan cheese, and add lemon juice, salt and pepper as needed.
Nutritional Information: (per serving)
- 272 calories
- 14 g total fat (2 g sat)
- 29 g carbohydrate
- 9 g protein
- 8 g fiber
- 231 mg sodium
- 0 mg cholesterol