Chickpeas are a versatile and tasty legume. Low in fat, high in fiber, they also help keep blood sugar levels stable — a miracle bean! Paired with spices and spinach, this satisfying stew will keep you feeling full without feeling stuffed.
Pour 1 cup of water into a large, deep skillet and bring it to a boil over high heat.2.
Add the spinach and cook, tossing frequently, until it has wilted, about 2 minutes.3.
Drain the spinach in a colander, pressing hard on the leaves to extract the liquid, then chop coarsely.4.
Mix the garlic with the salt in a small bowl, then add the chili powder, cumin, curry powder and pepper,and mix until thoroughly combined. Stir in 1/4 cup of the reserved chickpea liquid.5.
Wipe the skillet with a paper towel, then add 2 tablespoons of the olive oil to the skillet and heat for 1minute. Add the onion and carrot to the skillet and cook over medium-high heat, stirring occasionally,until they are softened, about 3 minutes.6.
Add the spiced garlic mixture to the skillet and cook for 1 minute.7.
Add the chickpeas and the remaining chickpea liquid to the skillet, then stir in the raisins and bring themixture to a boil over medium-high heat.8.
Add the spinach, lower the heat to medium, and simmer for 15 minutes.9.
Serve in a medium-size bowl and top with parsley, if desired.
Excerpted from Skinny Liver: A Proven Program to Prevent and Reverse the New Silent Epidemic—Fatty Liver Disease by Kristin Kirkpatrick, MS, RD, LD with Ibrahim Hanouneh, MD. Copyright © 2017. Available from Da Capo Lifelong Books, an imprint of Perseus Books, LLC, a subsidiary of Hachette Book Group, Inc.