Chickpea, Spinach and Mushroom Sauté

Ingredients

• 0.5 tsp basil dried
• 1.5 cups chickpeas dry drained and rinsed cooked canned (15 oz. each)
• 0.5 tsp garlic crushed
• 5 oz pkt spinach packed
• 3 tbsp olive oil 
• 3 servings bacon with lid
• 0.3 tsp paprika 
• 0.5 tsp pepper red crushed to taste
• 2 tbsp roasted sunflower seeds salted (optional topping)
• 3 servings salt and pepper black to taste
• 2 tbsp water 
• 8 oz mushrooms white sliced

Equipment

• frying pan

Directions

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3. Chickpea, Spinach and Mushroom Sauté
4. Ingredients3 tbsp olive oil8 oz. sliced white mushrooms1/2 tsp crushed red pepper flakes, or more to taste1/2 tsp dried basil1/4 tsp paprika1/2 tsp crushed garlic3 1/2 cups soaked and cooked chickpeas/garbanzo beans (1 1/2 cups dry) OR 2 cans chickpeas/garbanzo beans (15 oz. each), drained and rinsed2 tbsp water3 cups (5 oz.) spinach or baby kale, tightly packed
5. Salt and black pepper to taste2 tbsp roasted salted sunflower seeds (optional topping)You will also need
6. Large sauté pan with lid
7. Total Time: 15 Minutes
8. Servings: 3 entree portions, 6 side portions
9. Kosher Key: Pareve