Chickpeas with Sole and Spinach

Disclamer

Before continuing, please confirm that you have read and understand the following information.The IBD Nutrition Navigator is designed as a tool to assist conversations between patients and their clinicians. It is not a source of medical advice and should not replace the professional judgment of your clinician. We encourage you to discuss this information directly with your clinician.

The content within the IBD Nutrition Navigator reflects the information available at the time of its last update. Please consult your clinician to ensure you are considering the most current and relevant information.

Accept and go to the Navigator

Recipes

Prep:

Cook:

5 minutes

2 servings

Unknown

Save

Ingredients

½ lb sole (or any other flaky white fish)

3 TBSP extra virgin olive oil

4 cups of baby spinach, chopped

1 can of chickpeas, drained and well-rinsed

2 TBSP lemon juice

1/2 tsp dried dill (optional)

1/2 tsp salt

227 grams sole (or any other flaky white fish)

3 TBSP (45 ml) extra virgin olive oil

120 grams of baby spinach, chopped

1 can of chickpeas, drained and well-rinsed

2 TBSP (30 ml) lemon juice

1/2 tsp (2.5 ml) dried dill (optional)

1/2 tsp (2.5 ml) salt

Rating

0.0

/ 5

(

ratings)

You rated:

Not rated yet

Dietary Therapies

IBD-AID P3

MED

Dietary Requirements

Grain-Free

Gluten-Free

Dairy-Free

Lactose-Free & Minimal Lactose

Egg Free

Nut Free

Meal Type

Dinner

Occasion

Applicances

Cuisine

Disease state

Recipe PDF

Instructions

Heat the oil in a pan over medium-high heat.
Add in the fish fillets to cook through, about 90 seconds on each side.
When the fish is fully cooked, add in the spinach and chickpeas.
Stir and continue cooking until all the ingredients are warm and the oil has been soaked up.
Season with salt, dill, and lemon before serving.