SPINACH AND CHICKPEAS

Campo Rico Spinach with Chickpeas is a nutritious and delicious dish that combines fresh spinach with hearty chickpeas. This Mediterranean-inspired meal is seasoned with extra virgin olive oil, garlic, and a blend of spices, making it a perfect choice for a healthy diet. It is suitable for celiacs and vegans.
Ingredients:

Spinach, Chickpeas, Sunflower oil, Garlic, Extra virgin olive oil, Vinegar, Salt, Cumin, Sweet paprika, Black pepper, Bay leaf and Citric acid

Nutritional Values per 100 g of product:

Energy: 559 kJ / 135 kcal

Fat: 8.6 g

of which saturated: 1.1 g

Carbohydrates: 6.4 g

of which sugars: 0.7 g

Protein: 4.5 g

Salt: 1 g

Fiber: 3 g

These are allergen-free and ready to eat at any time.

Easy Recipes for everyone

Spinach with Chickpeas, Fried Egg, and Grilled Chicken Fillets

Heat the Spinach and Chickpeas:.

For the Fried Eggs:

Crack the eggs into the pan and cook until the whites are set and the yolks are cooked to your liking. Season with a pinch of salt and pepper.

For the Grilled Chicken Fillets:

Season the Chicken: Season the chicken fillets with salt and pepper.

Spinach with Chickpeas, Croutons, and Hard-Boiled Egg

Heat the Spinach and Chickpeas.

For the Hard-Boiled Egg:

Boil the egg for about 10 minutes. Once cooked, cool it under cold water, peel, and chop it into small pieces.

Prepare the Croutons:

If using store-bought croutons, they are ready to use.

If making homemade croutons, cut bread into small cubes, toss with olive oil, salt, and pepper, and bake at 180°C (350°F) for about 10-15 minutes or until golden and crispy

Spinach with Chickpeas and Boiled Potatoes

Heat the Spinach and Chickpeas.

Prepare the Potatoes:

Peel and cut the potatoes into bite-sized pieces.

Place the potatoes in a pot of salted water and bring to a boil.

Cook for about 10-15 minutes, or until the potatoes are tender when pierced with a fork.

Drain the potatoes and let them cool slightly.