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Chickpeas with Spinach

Updated June 30, 2016
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Chickpeas with Spinach

Editor's Note: This Chickpeas with Spinach recipe is a great dish for vegetarian meals. Chickpeas are a great source of protein and this lightly spiced vegetarian recipe is sure to become a fast favorite at family gatherings. The bread crumbles help to make it filling enough to enjoy as a main dish, but it would also work well as a side dish or appetizer. While some Spanish recipes contain heavy flavors that might be too intense for a picky eater, this chickpea recipe is light and savory - it would make for a meal that pleases kids and adults alike.

Chickpeas are widely used in Spain as a basis for a variety of beautifully seasoned stews such as this one.

Makes4 servings

Preparation Time15 min

Cooking Time10 min

CostInexpensive

Easy

OccasionCasual Dinner Party

Recipe CourseMain Course, Side Dish

Dietary ConsiderationEgg-free, Healthy, Low-fat, Peanut Free, Soy Free, Tree Nut Free, Vegan, Vegetarian

MealDinner, Lunch

Taste and TextureSavory, Spiced

Type of DishVegetable

Ingredients

  • 3 tbsp olive oil
  • 1 thick slice of crusty white bread, torn into small pieces
  • 1 lb 10 oz (750g) leaf spinach
  • One 15 oz (240g) can chickpeas, drained and rinsed
  • 2 garlic cloves, finely chopped
  • 1 tsp sweet paprika
  • 1 tsp ground cumin
  • Salt and freshly ground black pepper
  • 1 tbsp sherry vinegar

Instructions

Heat 2 tbsp of oil in a frying pan. Add the torn bread and fry, stirring occasionally, until crisp. Transfer to paper towels to drain.

Remove any thick stems from the spinach. Wash the spinach well and shake off any excess water. Put the spinach in a large saucepan and cook over low heat, stirring often until it has wilted. Drain in a colander and cool. A handful at a time, squeeze out as much liquid as possible. Transfer to a chopping board and chop coarsely.

Add the remaining oil in the frying pan over medium-high heat. Add the spinach and cook, stirring often, about 3 minutes, until warmed through. Add the chickpeas, garlic, paprika, and cumin. Season with salt and pepper. Crumble in the fried bread.

Add the vinegar and 2 tbsp water, and cook, stirring often, about 5 minutes, until the chickpeas are hot. Serve immediately.

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In advertently opened Cannellini beans instead of chickpeas. Also had to substitute rice wine vinegar and hot paprika as that was what was in the pantry. I loved this recipe, the only thing I would add next time (other than the correct ingredients) would be lemon zest and lemon juice to really ramp up the acidity.

This has seriously become my latest go-to vegetarian dish to bring for lunch. I love the tang of the vinegar. I've been cooking this sans bread but I'm sure it would only make this more addictive.

Excellent: quick, tasty, easy to prepare. It brings me back to my days in Spain.

Stir fried the bread in ghee (Indian clarified butter) and added 1 chopped sweet red pepper. Gives it is a distinct look and retains most of the flavor

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