Chickpeas With Baby Spinach
Updated Aug. 12, 2024
- Total Time
- About 30 minutes
- Rating
- Comments
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Ingredients
- 1tablespoon olive oil
- 1medium onion, chopped
- 2garlic cloves, minced
- 1teaspoon cumin seeds, lightly toasted and ground
- Salt, preferably kosher salt
- Freshly ground black pepper, to taste
- 1tablespoon tomato paste
- 1(15-ounce) can chickpeas, drained and rinsed
- 1cup chicken or vegetable stock, or water
- Cayenne, to taste
- 1(6-ounce) bag baby spinach
Nutritional analysis per serving (3 servings)
306 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 43 grams carbohydrates; 12 grams dietary fiber; 9 grams sugars; 15 grams protein; 764 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the olive oil in a large, heavy saucepan over medium heat and add the onion. Cook, stirring, until tender, about five minutes. Add the garlic, cumin, tomato paste and ½ teaspoon salt. Cook, stirring for one to two minutes, until fragrant and the tomato paste has turned a darker color. Add the chickpeas, the stock or water, and the cayenne, and bring to a simmer. Cover, reduce the heat, and simmer 10 minutes.
- Step 2
Stir in the spinach, a handful at a time, stirring until each addition of spinach wilts. Add salt to taste and simmer uncovered, stirring often, for five minutes. Add lots of freshly ground pepper, taste and adjust salt and cayenne, and serve.
- Another way to make this dish is to blanch the spinach separately in salted boiling water for 10 to 20 seconds. Transfer to a bowl of ice water, drain and squeeze dry. Add to the chickpeas as in step 2, but stir together for only two to three minutes.
- Advance preparation: This can be made up to a day ahead and refrigerated, but when you reheat you’ll want to add a little more liquid. It can sit on top of the stove for a few hours.
Private Notes
Comments
Can I use the same amount of ground cumin instead of the "cumin seeds, lightly toasted and ground"?
use smoked paprika instead of cayenne. Less hot, more depth.
I think 5 minutes of cooking time for the spinach is too much. I have preferred this when I stir the spinach in just until it's wilted -- at most one minute. This recipe is delicious and I highly recommend it!
a pinch of aneth with the cumin will make this really greek !
Added honey while simmering, before the spinach, and fresh lemon juice right before serving, and it was tasty. Good with yogurt, too. I could see this being good over some couscous.
I was skeptical that this would have a lot of flavor but was very happily blown away by the results! Only made two changes-- ground cumin instead of the seeds (same amount) and added paprika (but still used cayenne). Served over a piece of multigrain toast slathered in vegan herb cheese spread. Fabulous and super easy!