Spinach with Chickpeas

Spinach with Chickpeas

11 Reviews
From: EatingWell Magazine March/April 2007

Enjoy this vegetable-rich nibble as they do in Spain, spooned onto small rounds of fresh or lightly toasted bread.

Ingredients 1 serving

for serving adjustment
Serving size has been adjusted!
Original recipe yields 1 servings
Nutrition per serving may change if servings are adjusted.
  • 2 pounds baby spinach
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 medium red onion, finely chopped
  • 5 cloves garlic, minced
  • 1 19-ounce can chickpeas, rinsed
  • 1 1/2 teaspoons dried thyme
  • 1 1/2 teaspoons dried oregano
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon kosher salt
  • 1/2 teaspoon hot paprika
  • 1/2 cup golden raisins
  • 1/2 cup reduced-sodium chicken broth, or vegetable broth


  • Active

  • Ready In

  1. Rinse spinach and let drain in a colander. With water still clinging to it, place half the spinach in a Dutch oven over medium heat. Cook, tossing with tongs and adding the remaining spinach by the handful until all is added and wilted, 6 to 8 minutes. Drain in the colander. Let cool slightly, then coarsely chop.
  2. Carefully wipe out the pan, then heat 1 tablespoon oil over medium heat. Add onion and garlic and cook, stirring, until the onion is tender and lightly browned, 8 to 10 minutes. Stir in chickpeas, thyme, oregano, cumin, salt and paprika. Using a potato masher, mash some of the chickpeas, then cook, stirring, for 3 minutes. Stir in raisins and broth, scraping up any browned bits. Add the chopped spinach and stir gently to combine. Remove from the heat and let stand 10 minutes. Drizzle with the remaining 2 tablespoons oil just before serving.
  • Make Ahead Tip: Cover and refrigerate for up to 2 days. Bring to room temperature or reheat on medium-low heat before serving.

Nutrition information

  • Serving size: about 1/2 cup
  • Per serving: 115 calories; 4 g fat(1 g sat); 4 g fiber; 17 g carbohydrates; 4 g protein; 172 mcg folate; 0 mg cholesterol; 4 g sugars; 0 g added sugars; 7156 IU vitamin A; 24 mg vitamin C; 100 mg calcium; 3 mg iron; 243 mg sodium; 554 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 starch, 1 vegetable, 1/2 fat

Reviews 11

December 29, 2014
profile image
By: EatingWell User
Simple, easy, delicious way to use spinach This recipe is going into my regular meal rotation for its ease, taste and nutritional value. This can serve as a side, or is hearty enough to be an all-in-one meal. The leftovers taste great!
December 18, 2014
profile image
By: EatingWell User
I like the concept but there are too many competing flavors in this recipe. I won't make this exact dish again.
March 08, 2014
profile image
By: EatingWell User
Very tasty, especially with a few tweaks! I am notorious for never following a recipe exactly, so I did make some tweaks: used a mixture of spinach, kale and collard greens; added crushed red pepper with the spices; used smoked paprika instead of hot paprika, and added two dashes of vinegar right before it was finished to give it a bit more piquancy. It was very good, and extremely easy and quick to make, even with my adjustments. If you accidentally make it too spicy for your partner, as I did, you can just put a dollop of greek yogurt on top to cool it down. Nice, solid recipe. Pros: easy, quick, easy-to-find ingredients
March 02, 2014
profile image
By: JK
This tastes way better than the sum of its parts! The first forkful was a happy surprise : Yum! I used currants since I was out of golden raisins. This recipe makes a ton and the good news is that we ate it for breakfast this morning served with a poached egg on top. Still delicious. Pros: Quick, healthy, tasty Cons: None
April 13, 2012
profile image
By: EatingWell User
Just made this fantastic flavour ....Not sure where in Spain is served as I live here and never seen it but thanks :-)
February 10, 2011
profile image
By: lindaperuana
Yummy! I just prepared this dish and it's very yummy, definitely I will be making it again...everyone liked it Pros: Easy
June 20, 2010
profile image
By: EatingWell User
Worked out well. I followed the recipe as provided. Easy and nutritious!
February 18, 2010
profile image
By: EatingWell User
This was so flavorful. I did add some ginger, curry powder and tomatoe paste to the chickpea mixture and substatuted Tahini for the final oil. Yum Yum, Ann
January 22, 2010
profile image
By: EatingWell User
This is excellent. I just ate it as is, since I'm gluten intolerent. An easy way to eat lots of spinach. I added a dash of red pepper since I didn't have the "hot" paprika.