Spinach with chickpeas

    25 mins

    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.

    329 people made this

    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

    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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    Reviews in English (289)


    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 US | 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 US | Canada)


    This is a good basic recipe when you don't have a lot of time or if you're too tired want to cook. I usually don't use the cumin and substitute it for rosemary. When I have them on hand, I will add canned diced tomatoes and even adding a splash of red wine brings a lot of depth and flavor to this recipe. Simple ingredients and cooking at its best!  -  29 Apr 2009  (Review from Allrecipes US | Canada)