Chickpeas with Sole and Spinach
Prep:
|
Cook:
5 minutes
2 servings
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Ingredients
½ lb sole (or any other flaky white fish)
3 TBSP extra virgin olive oil
4 cups of baby spinach, chopped
1 can of chickpeas, drained and well-rinsed
2 TBSP lemon juice
1/2 tsp dried dill (optional)
1/2 tsp salt
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227 grams sole (or any other flaky white fish)
3 TBSP (45 ml) extra virgin olive oil
120 grams of baby spinach, chopped
1 can of chickpeas, drained and well-rinsed
2 TBSP (30 ml) lemon juice
1/2 tsp (2.5 ml) dried dill (optional)
1/2 tsp (2.5 ml) salt
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Rating
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Dietary Therapies
IBD-AID P3
MED
Dietary Requirements
Grain-Free
Gluten-Free
Dairy-Free
Lactose-Free
Egg Free
Nut Free
Instructions
- Heat the oil in a pan over medium-high heat.
- Add in the fish fillets to cook through, about 90 seconds on each side.
- When the fish is fully cooked, add in the spinach and chickpeas.
- Stir and continue cooking until all the ingredients are warm and the oil has been soaked up.
- Season with salt, dill, and lemon before serving.
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Nutritional Info
Storage
Notes
Used with permission from
UMass Medical School Center for Applied Nutrition
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