Spinach with chickpeas

About this recipe: 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.

Vanessa

Ingredients

Serves: 4 

  • 1 tablespoon (15ml) extra virgin olive oil
  • 4 cloves garlic, minced
  • ½ onion, diced
  • 1 bunch fresh spinach, chopped or 1 box (250g) frozen spinach, thawed and drained well
  • 1 tin (400g) chickpeas, drained
  • ½ teaspoon cumin
  • ½ teaspoon salt

Directions

Prep: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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