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Photo: Ellen Silverman
Active Time:15 minsTotal Time:50 minsServings:4Jump to Nutrition Facts
Active Time:15 minsTotal Time:50 minsServings:4
Active Time:15 mins
Active Time:
15 mins
Total Time:50 mins
Total Time:
50 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1medium sweet onion, sliced ¼ inch thick4tablespoonsextra-virgin olive oil, divided½teaspoonsalt, divided1pintcherry or grape tomatoes3cupscooked or canned (rinsed) chickpeas1 ¼teaspoonsdried oregano¼teaspoonground pepper2tablespoonssherry vinegar1tablespoontahini½teaspoonpure maple syrup8cupslightly packed spinach (8 ounces)
Cook Mode(Keep screen awake)
Ingredients
1medium sweet onion, sliced ¼ inch thick
4tablespoonsextra-virgin olive oil, divided
½teaspoonsalt, divided
1pintcherry or grape tomatoes
3cupscooked or canned (rinsed) chickpeas
1 ¼teaspoonsdried oregano
¼teaspoonground pepper
2tablespoonssherry vinegar
1tablespoontahini
½teaspoonpure maple syrup
8cupslightly packed spinach (8 ounces)
DirectionsPreheat oven to 425°F.Toss onion with 1 tablespoon oil and 1/8 teaspoon salt on a large rimmed baking sheet. Spread into an even layer. Roast for 10 minutes.Push the onion to one side of the pan. Add tomatoes to the empty side and sprinkle with 1/8 teaspoon salt. Roll the tomatoes around on the pan to oil them up a bit. Roast until the onion is blackened in spots and the tomatoes have collapsed and released some of their juices, 25 to 30 minutes more.Add chickpeas, oregano and pepper to the pan and drizzle with 1 tablespoon oil. Toss to combine the vegetables, scraping up the browned bits. Return to the oven and roast until the oregano is fragrant and the chickpeas are heated through, about 5 minutes.Meanwhile, whisk the remaining 2 tablespoons oil, vinegar, tahini, maple syrup and the remaining 1/4 teaspoon salt in a large bowl. Add spinach and toss to coat. Top the spinach with the roasted vegetables and chickpeas. Serve warmOriginally appeared: EatingWell Magazine, January/February 2021
Directions
Preheat oven to 425°F.Toss onion with 1 tablespoon oil and 1/8 teaspoon salt on a large rimmed baking sheet. Spread into an even layer. Roast for 10 minutes.Push the onion to one side of the pan. Add tomatoes to the empty side and sprinkle with 1/8 teaspoon salt. Roll the tomatoes around on the pan to oil them up a bit. Roast until the onion is blackened in spots and the tomatoes have collapsed and released some of their juices, 25 to 30 minutes more.Add chickpeas, oregano and pepper to the pan and drizzle with 1 tablespoon oil. Toss to combine the vegetables, scraping up the browned bits. Return to the oven and roast until the oregano is fragrant and the chickpeas are heated through, about 5 minutes.Meanwhile, whisk the remaining 2 tablespoons oil, vinegar, tahini, maple syrup and the remaining 1/4 teaspoon salt in a large bowl. Add spinach and toss to coat. Top the spinach with the roasted vegetables and chickpeas. Serve warm
Preheat oven to 425°F.
Toss onion with 1 tablespoon oil and 1/8 teaspoon salt on a large rimmed baking sheet. Spread into an even layer. Roast for 10 minutes.
Push the onion to one side of the pan. Add tomatoes to the empty side and sprinkle with 1/8 teaspoon salt. Roll the tomatoes around on the pan to oil them up a bit. Roast until the onion is blackened in spots and the tomatoes have collapsed and released some of their juices, 25 to 30 minutes more.
Add chickpeas, oregano and pepper to the pan and drizzle with 1 tablespoon oil. Toss to combine the vegetables, scraping up the browned bits. Return to the oven and roast until the oregano is fragrant and the chickpeas are heated through, about 5 minutes.
Meanwhile, whisk the remaining 2 tablespoons oil, vinegar, tahini, maple syrup and the remaining 1/4 teaspoon salt in a large bowl. Add spinach and toss to coat. Top the spinach with the roasted vegetables and chickpeas. Serve warm
Originally appeared: EatingWell Magazine, January/February 2021
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Nutrition Facts(per serving)421Calories19gFat49gCarbs16gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
