15-Minute Chickpeas with Spinach

Recipe characteristics

• Easy to make in less than 15 minutes
• Made with simple ingredients
• Makes a satisfying side dish
• Dietary requirements: vegan (dairy-free), gluten-free, grain-free, nut-free, and soy-free

Notes on ingredients

• Cooked chickpeas: Chickpeas are usually sold dried or pre-cooked in a can. I prefer to use the dried ones and cook them myself but if you don’t feel like cooking, you can use canned chickpeas instead. Just make sure to drain and rinse them well.
• Spinach: If you’re out of fresh spinach, add frozen instead.
  
• Curry powder (optional): I used a mild curry powder which you should be able to find at any health food store. If you don’t like the taste, you can just leave it out.
• Cumin seeds: Cumin seeds have a warming, earthy flavor and they add an instant depth to any dish. One great way to release the flavor of cumin seeds is to fry them in hot oil. But you can also toast the seeds in a pan without oil.

How to make it

Chickpeas with spinach

• If you are using canned chickpeas, rinse them well in a mesh strainer and drain thoroughly.
• In a large pan, heat 1 tablespoon of olive oil over medium heat.
• Add finely chopped onion and cook for about 2-3 minutes or until translucent.
• Add cumin seeds and curry powder and cook briefly until just smelling aromatic, about thirty seconds.
• Add the chickpeas and stir well. Continue to cook the chickpeas for 6-7 minutes, while stirring constantly.
• Just before the chickpeas are done, add the spinach to the pan, season with salt and pepper, and stir well. Cook for another couple of minutes until the spinach is wilted and the liquid that spinach releases evaporates.

Serving suggestion

• Sprinkle with sesame seeds.
• Serve as a side dish.

15-Minute Chickpeas with Spinach

Nensi Beram

15-Minute Chickpeas with Spinach is an easy and flavorful side dish, ready in under 15 minutes. Gluten-free, nut-free, and grain-free!

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Cook Time 15 minutes mins

Cuisine Gluten-free, Vegan

Servings 2

Calories 263 kcal

Ingredients

  

1x2x3x

• 1 tablespoon olive oil
• 1 onion finely chopped
• 400 g cooked chickpeas
• 2-3 handfuls of spinach
• 1/2 teaspoon cumin seeds
• 1/3 teaspoon curry powder optional
• salt to taste

Instructions

 

10-Minute Chickpeas with Spinach

• If you are using canned chickpeas, rinse them well in a mesh strainer and drain thoroughly.
• In a large pan, heat 1 tablespoon of olive oil over medium heat.
• Add finely chopped onion and cook for about 2-3 minutes or until translucent.
• Add cumin seeds and curry powder and cook briefly until just smelling aromatic, about thirty seconds.
• Add the chickpeas and stir well. Continue to cook the chickpeas for 6-7 minutes, while stirring constantly.
• Just before the chickpeas are done, add the spinach to the pan, season with salt and pepper, and stir well. Cook for another couple of minutes until the spinach is wilted and the liquid that spinach releases evaporates.

Serving suggestion

• Sprinkle with sesame seeds.
• Serve as a side dish.

Did you make this recipe?Please leave a comment below and let us know how it was. We are very grateful for your feedback.

Nutrition facts

Nutrition Facts

15-Minute Chickpeas with Spinach

Serving Size

 

2

Amount per Serving

Calories

263

% Daily Value*

Fat

 

11

g

17

%

Sodium

 

560

mg

24

%

Carbohydrates

 

33

g

11

%

Fiber

 

10

g

42

%

Sugar

 

2

g

2

%

Protein

 

11

g

22

%

* The nutritional information provided is calculated automatically and should be used as an estimate.

Keyword canned chickpeas with spinach, easy chickpea and spinach recipe