Spinach with Chickpeas

    25 minutes

    This recipe can be eaten as a side dish or as a light meal. Its origins date back to North African cultures and is one of the very popular choices in Spanish tapas bars.

    330 people made this

    Serves: 4 

    • 1 tablespoon extra virgin olive oil
    • 4 cloves garlic, minced
    • 1/2 onion, diced
    • 1 bunch fresh spinach, chopped or 1 box (250g) frozen spinach, thawed and drained well
    • 1 tin (400g) chickpeas, drained
    • 1/2 teaspoon cumin
    • 1/2 teaspoon salt

    Preparation:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Heat the olive oil in a frypan over medium-low heat. Cook the garlic and onion in the oil until translucent, about 5 minutes. Stir in the spinach till wilted. Add the chickpeas, cumin and salt.
    2. Use your stirring spoon to lightly mash the beans as the mixture cooks. Allow to cook until thoroughly heated.

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    Reviews in English (282)


    Very straight forward and simple to make.  -  05 Aug 2014


    Wow! This was terrific. I used a bag of fresh spinach and cooked the onion and garlic first, then added the garbanzo beans and cooked them with, mashing them a bit, then added the fresh spinach and wilted it with salt and cumin. I served it with baked lemon salmon and it was divine!! Thanks for the recipe.  -  27 May 2008  (Review from Allrecipes USA and Canada)


    Spinach, garbanzo beans, garlic, olive oil - all flavors I grew up up with and love. Cumin is relatively new to me, but I love it too. I thought I'd have a winner here with this recipe, but I've learned that just because you love a variety of flavors doesn't mean they all belong together. For me, this was just perfect and excellent until the addition of the cumin, which just didn't seem to work well with the spinach. I found the cumin and spinach an "off" combination. I used fresh baby spinach so I didn't have any problem with the dryness other reviewers noted, but I can easily see where this would be an issue with frozen spinach. Oh, I know I'll make this again, because dishes like this are so familiar and just the way I grew up learning to eat and to cook - but I'll reserve the cumin for another time, in a different dish.  -  11 Nov 2009  (Review from Allrecipes USA and Canada)

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