Spinach and Chickpeas
Elevate your weeknight dinner with this vibrant and wholesome Spinach and Chickpeas recipe, a Mediterranean-inspired dish bursting with bold flavors and nourishing ingredients. Perfect for busy schedules, this one-pan wonder combines tender chickpeas and fresh spinach with aromatic spices like cumin, paprika, and coriander, creating a savory, slightly spiced medley that's ready in just 30 minutes. A finishing touch of zesty lemon juice enhances the flavors, while a splash of vegetable stock ensures a luscious, saucy finish. Ideal as a hearty vegan main when paired with crusty bread or rice, or as a flavorful side dish, this recipe is both versatile and packed with plant-based nutrition. Whether you're embracing Meatless Monday or simply seeking an easy, wholesome meal, Spinach and Chickpeas is sure to become a favorite in your kitchen.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoons ground coriander
- 0.25 teaspoons red pepper flakes
- 400 grams, canned, drained and rinsed chickpeas
- 200 grams, washed and roughly chopped fresh spinach
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoons black pepper
- 1 tablespoon lemon juice
- 0.25 cup vegetable stock
Instructions
Heat the olive oil in a large skillet or sauté pan over medium heat.
Add the diced onion and sauté for 4-5 minutes, stirring occasionally, until softened and translucent.
Stir in the minced garlic, ground cumin, paprika, ground coriander, and red pepper flakes. Cook for 1-2 minutes, or until fragrant.
Add the drained and rinsed chickpeas to the pan. Stir well to coat the chickpeas in the spices, and cook for 3-4 minutes, stirring occasionally.
Pour in the vegetable stock and bring the mixture to a gentle simmer.
Gradually add the chopped spinach to the skillet, stirring to wilt the leaves. Continue adding spinach until all of it fits into the pan.
Season the mixture with salt and black pepper, adjusting to taste. Stir well to combine.
Reduce the heat to low and continue cooking for 5-7 minutes, allowing the flavors to meld and the liquid to reduce slightly.
Remove the skillet from the heat and drizzle the lemon juice over the dish. Stir to incorporate.
Serve warm as a side dish, or enjoy with crusty bread or over rice for a light main meal.
Nutrition Facts
Calories |
1062 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.0 g | 51% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2691 mg | 117% | |
| Total Carbohydrate | 138.8 g | 50% | |
| Dietary Fiber | 40.2 g | 144% | |
| Total Sugars | 25.6 g | ||
| Protein | 44.1 g | 88% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 470 mg | 36% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 1614 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
