Spinach With Chickpeas Recipe

Name: Spinach With Chickpeas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 clove garlic, cut in half; 1 medium onion, finely chopped; 1/2 teaspoon cumin; 1/8 teaspoon cayenne pepper; 1/8 teaspoon turmeric; 28 ounces canned chick-peas, drained; 11 cups Baby Spinach, rinsed and shaken dry; 2 pimientos, drained and sliced; salt and pepper

Servings: persons

1
Heat the oil in a large, lidded skillet over medium-high heat.
2
Add the garlic and cook for 2 minutes, or until golden, but not brown; remove with a slotted spoon and discard.
3
Add the onion and cumin, turmeric and cayenne and cook, stirring for about 5 minutes or until soft.
4
Add the chickpeas and stir until coated with the oil and spices.
5
Stir in the spinach with just the water clinging to it, cover and cook for 4-5 minutes until wilted.
6
Uncover, stir in the pimientos and continue cooking, stirring gently until the liquid evaporates.
7
Season to taste and serve.

258

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 clove garlic, cut in half, 1 medium onion, finely chopped, 1/2 teaspoon cumin, and more.

Yes, Spinach With Chickpeas falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spinach With Chickpeas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions