Spinach with Chickpeas

March/April 2007

Your rating: None Average: 3.5 (133 votes)

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

"Worked out well. I followed the recipe as provided. Easy and nutritious! "
Spinach with Chickpeas

11 Reviews for Spinach with Chickpeas

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!


I like the concept but there are too many competing flavors in this recipe. I won't make this exact dish again.

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.

easy, quick, easy-to-find ingredients
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.

Quick, healthy, tasty

Just made this fantastic flavour ....Not sure where in Spain is served as I live here and never seen it but thanks :-)


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