Chick Peas a-la-Florentine Submitted by Amy Daniels

Directions

1. Wash and dry produce.
2. Add baby potatoes to a large pot and add enough water to cover the baby potatoes by at least 1 inch of water. Bring the water to a boil, add salt to taste, and cook until potatoes are fork tender, about 10 minutes.
3. While potatoes are cooking, cut jalapeno peppers in half lengthwise, remove the seeds, and dice into small pieces and set aside.
4. Dice the onion and bell peppers into small pieces and set aside.
5. Mince the garlic cloves and set aside.
6. When potatoes are done cooking, drain and set aside.
7. Add 2 tsp. olive oil to cooking pot and heat over medium heat. Add diced onion and garlic to the pot and sauté until softened, about 2 minutes. Add diced jalapeno peppers and diced bell peppers and cook until softened, about 3 minutes.
8. Add garbanzo beans and their liquid to the cooking pot then add the cooked potatoes, stir, and bring to a simmer. Continue to stir to break up potatoes into pieces.
9. Cook about 5 minutes and stir in the baby spinach. Simmer until spinach is wilted.
10. Serve over cooked basmati rice. Top with shredded mozzarella for serving.

    
    

Nutrition Information, per serving:

(Includes basmati rice)

1. 310 calories
2. 57 g carbohydrate
3. 10.6 g fiber
4. 4 g sugars
5. 13 g protein
6. 3.7 g fat
7. 1 g saturated fat