Sardine, Chickpea & Spinach Skillet
Lunch · Mediterranean · Ready in 17 min · Serves 2
Tinned sardines and chickpeas warmed through a garlicky tomato and spinach base. A one-pan lunch that costs pennies and carries real protein.
Per serving
- Calories
- 497
- Protein
- 36 g
- Carbs
- 41 g
- Fat
- 21 g
- Fibre
- 9 g
Vitamins and minerals, % of a day’s needs
- Iron43%
- Vitamin D22%
- B12335%
- Zinc28%
- Magnesium32%
- Omega-395%
- Folate30%
- Calcium48%
- Potassium27%
- Vitamin C35%
- Riboflavin30%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 180 g Tinned sardines, drained
- 240 g Chickpeas, drained
- 100 g Spinach
- 150 g Canned tomatoes
- 80 g Onion, finely chopped
- 2 cloves Garlic, sliced
- 1 tsp Ground cumin
- 0.5 tsp Chilli flakes
- 1 tbsp Olive oil
- 0.5 whole Lemon
- 0.5 tsp Salt
Method
- 1
Warm 1 tbsp olive oil in a skillet over medium heat and cook the 80g finely chopped onion with the 2 sliced garlic cloves for 4 minutes until softened.
- 2
Stir in 1 tsp ground cumin and 0.5 tsp chilli flakes, then add 150g canned chopped tomatoes, the 240g drained chickpeas and 0.5 tsp salt and simmer for 4 minutes until thickened.
- 3
Fold in the 100g spinach and the 180g drained sardines in large flakes and simmer for 3 minutes until the spinach wilts and the fish is warmed through.
- 4
Squeeze over the juice of half a lemon and serve straight from the pan.
