Spinach and Chickpeas
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2 or 3slices crusty bread, for crumbs
- 2cloves garlic, minced
- ¼cup plus 1 tablespoon olive oil
- 1pound spinach
- 1teaspoon pimenton (smoked paprika)
- 1teaspoon ground cumin
- 16-ounce can or 2 cups cooked chickpeas
- 1tablespoon sherry vinegar
Nutritional analysis per serving (4 servings)
416 calories; 21 grams fat; 3 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 4 grams polyunsaturated fat; 45 grams carbohydrates; 12 grams dietary fiber; 7 grams sugars; 16 grams protein; 459 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
Pulse bread in a food processor to make crumbs. Saute garlic in ¼ cup olive oil until fragrant, then add bread crumbs and stir frequently until evenly toasted; remove.
- Step 2
Add remaining oil to the pan and add the spinach, along with the pimenton and cumin. Cook until it is quite soft, about 10 minutes.
- Step 3
Add the chickpeas to the pan and cook for 5 minutes or so. When ready to serve, stir in the sherry vinegar and sprinkle with the toasted bread crumbs.
Private Notes
Comments
Excellent recipe. Had no spinach but used kale. Used lemon juice instead of vinegar. Included some tomatoes. So it lends itself to some variation, according to your preference or creativity.
I cooked this as written and it's easy, quick and tasty. I can see that adding other things like shredded chicken, or cubes of ham slices, and more can also lend greater diversity into this excellent base recipe. Also added some salt and pepper for richer flavor.
I cooked the chickpeas first So they were crispy and then added spinach. I added 1 shake of cayenne pepper with the cumin. Excellent quick dinner. The toasty breadcrumbs were so good. I used panko crumbs.
Almost flavorless until I added a can of tomatoes, extra cumin, coriander, turmeric, cilantro, feta cheese, and some of the chickpea water. Then it was delicious and something I’d make again, but otherwise a do not recommend.