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Calypso Chickpeas and Baby Spinach with Jasmine Rice

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Servings 6 people

Ingredients
  

  • 2 cups cooked jasmine rice
  • 1 1/2 tablespoons olive oil
  • 1 clove garlic pressed
  • 1 teaspoon dried thyme
  • 2 teaspoons paprika
  • 1/2 teaspoon ground allspice
  • 1/8 teaspoon ground cloves
  • 1 cup diced onion
  • 1 tablespoon diced jalapeño
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 15 ounces garbanzo beans drained and rinsed or homemade
  • 1 teaspoon honey
  • 1/2 cup unsweetened coconut milk
  • 1/2 cup orange juice
  • 1/4 cup lime juice
  • 1/4 cup low sodium vegetable broth
  • 2 cups baby spinach
  • 2 tablespoons chopped cilantro

Instructions
 

  • Prepare rice according to package directions. Meanwhile, heat the oil in a large, deep skillet over medium heat.
  • Add next 9 ingredients (garlic through black pepper) and cook for 5 to 7 minutes or until onion is soft and spices are fragrant. Stir in next 6 ingredients (garbanzo beans through broth).
  • Bring mixture to a boil then reduce heat, cover and simmer until beans are heated through, stirring occasionally.
  • Stir in baby spinach; cook for 2 to 3 minutes or until wilted.
  • Serve over Jasmine rice, topped with chopped cilantro.

Notes

SERVING SUGGESTION: Sliced pears drizzled with honey.
VEGETARIAN: No changes necessary.
KOSHER: No changes necessary.
GLUTEN FREE: Make sure beans and broth are gluten-free.
NUTRITION: Per Serving: 275 Calories; 9g Fat; 7g Protein; 42g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 561mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 2 Fat; 0 Other Carbohydrates. Points: 7
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