Go Back
spinach chickpeas recipe

spinach chickpeas recipe

A simple and nourishing spinach chickpeas recipe that comes together in under thirty minutes, perfect for busy families. This dish is naturally vegan, gluten-free, and packed with plant-based protein, making it a versatile option for various dietary preferences.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings servings
Course: Main Course
Cuisine: Mediterranean
Calories: 215
Ingredients Method Notes

Ingredients
  

  • 2 cans (15 oz each) canned chickpeas, drained and rinsed
  • 6 cups fresh spinach, packed
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 can (14 oz) crushed tomatoes
  • 1 teaspoon ground cumi
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground coriander
  • ¾ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup vegetable broth
  • 1 tablespoon fresh lemon juice

Method
 

  1. Heat olive oil in a large skillet over medium heat. Once shimmering, add the diced onion. Sauté for five minutes until softened and translucent.
  2. Add minced garlic to the skillet. Cook for one minute until fragrant.
  3. Stir in cumin, smoked paprika, and coriander. Toast the spices for thirty seconds.
  4. Add the drained chickpeas to the skillet. Stir well to coat them with the aromatic mixture. Let them cook for two minutes.
  5. Pour in the crushed tomatoes and vegetable broth. Season with salt and pepper. Bring the mixture to a gentle simmer.
  6. Simmer the chickpeas for ten minutes. Stir occasionally to prevent sticking.
  7. Add the fresh spinach in batches, stirring continuously until all the spinach incorporates and wilts completely.
  8. Remove from heat and stir in fresh lemon juice. Taste and adjust seasonings as needed.

Notes

Rinse canned chickpeas thoroughly to remove excess sodium. Add spinach gradually to prevent overcrowding. For deeper flavor, toast chickpeas slightly before adding liquids. Fresh lemon juice brightens the dish. Store leftovers in an airtight container for up to five days.