In medium saucepan, cook rice in water 15 minutes, covered, or until tender and water is absorbed, following directions on package. Set aside to keep warm. Meanwhile, in large nonstick skillet, cook garbanzo beans and coconut milk over medium-high heat until bubbly. Reduce heat until mixture just simmers. Cook uncovered 15 to 20 minutes or until mixture reduces and thickens, stirring frequently. Stir in chutney. In large saucepan, cook garlic in oil over medium-low heat until tender. Stir in greens and cook until wilted and tender. To serve, spoon rice on one side of 4 large bowls. Spoon beans and spinach beside rice.
Tip: Look for a mixture of healthy baby greens in the produce section. Swiss chard, beet greens, kale and/or spinach will all work in this recipe.
Serving Size: about 14oz each
Nutritional Information Per Serving:
Total Fat 10g (Saturated Fat 2.5g, Trans Fat 0g), Cholesterol 0mg, Sodium 770mg, Carb 75g, Fiber 8g, Total Sugar 8g, Protein 14g, Calcium 8%, Iron 40%, Calories 450, Added Sugar 1g, Vitamin D 6%, Potassium 8%
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.