Chickpeas with Spinach

Name: Chickpeas with Spinach
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Mediterranean Diet
Ingredients: 400 g chickpeas; 300 g spinach; 1 onion; 3 cloves garlic; 1 tsp cumin; 60 ml extra virgin olive oil; 1 tsp smoked paprika; to taste fine sea salt

25 minutes prep 40 minutes cook Serves 4 vegan

Chickpeas with Spinach is a staple on Mediterranean tables, where the stretch between Spain and the Levant inspires an everyday dish that feels both familiar and fresh. This version, built for home kitchens, finds its roots in the simple pan-cooked meals that honor the sea's bounty and the garden's gifts. It's a dish that speaks to the ease and generosity of these regions, with olive oil and lemon always within reach.

Expect a warm embrace of flavors, where the earthy chickpeas meet the verdant spinach, and cumin and smoked paprika lend their unmistakable depth. The onion and garlic weave their aromatic presence into the mix, creating a satisfying, wholesome dish that feels both nourishing and vibrant. Serve it as a comforting main or a robust side, letting the ingredients shine on their own terms.

Ingredients

400 gchickpeas
300 gspinach
1onion
3 clovesgarlic
1 tspcumin
60 mlextra virgin olive oil
1 tspsmoked paprika
to tastefine sea salt

Method

Start by finely chopping 1 onion and mincing 3 cloves of garlic. Rinse 300 g of spinach thoroughly under cold water to remove any grit, and drain well. Open and drain 400 g of chickpeas, rinsing them under cold water. Set these prepared ingredients aside, ready for cooking.
In a large, deep skillet or a wide pot, heat 60 ml of extra virgin olive oil over medium heat. Add the chopped onion and cook gently, stirring occasionally, until the onion becomes translucent and soft, about 5 minutes. Add the minced garlic and 1 tsp of cumin, stirring for another minute until the aroma of the garlic and cumin fills the kitchen.
Introduce the chickpeas to the pan, stirring to coat them in the fragrant oil and spices. Sprinkle 1 tsp of smoked paprika over the chickpeas, stirring well to combine. Allow the chickpeas to cook for about 3 minutes, stirring occasionally, until they are warmed through and take on a golden hue from the paprika.
Add the spinach to the pan in batches, stirring each batch until it wilts before adding more. This helps the spinach to cook evenly and prevents overcrowding. Continue stirring until all the spinach is wilted and tender, with a vibrant green color.
Taste the mixture and add fine sea salt to your preference, stirring well to ensure even seasoning. Serve the dish warm, optionally garnished with a squeeze of fresh lemon juice and a sprinkle of fresh herbs like parsley or cilantro to enhance its Mediterranean flavors.