Chickpeas with Spinach

Name: Chickpeas with Spinach
Prep time: 15 min
Cook time: 10 min
Ingredients: 3 tablespoons olive oil; 1 thick slice of crusty white bread , torn into small pieces; 1 lb. 10 oz. (750 g) leaf spinach; One 15 oz. (240 g) can chickpeas , drained and rinsed; 2 garlic cloves, finely chopped; 1 teaspoon sweet paprika; 1 teaspoon ground cumin; Salt and freshly ground black pepper; 1 tablespoon sherry vinegar

A yummy, healthy, and vegetarian meal with chickpeas!

Contributors

Cookbook

The Illustrated Kitchen Bible

Published by Dorling Kindersley

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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. As many of the ingredients in this recipe can be found in your pantry or freezer, you can likely prepare this recipe for dinner tonight without making a trip to the grocery store. This recipe is both economical and filling!

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

Kid FriendlyYes

One Pot MealYes

Occasional Fresco, Buffet, Buffet Meal, Casual Dinner Party, Family Get Together

Recipe CourseMain Course, Side Dish, Tapas/small Plates

MealDinner, Lunch

Taste and TextureSavory, Spiced

Type of DishVegetable

Ingredients

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

Discover More Vegetarian Recipes Like This One
If you're a vegetarian, you know that it can sometimes be hard to find recipes that fit your dietary needs. To give you a hand, we've rounded up 30 of the best vegetarian recipes on our site — just for you!

Find our favorite vegetarian dishes for veggie happy meals here → 30 Easy Vegetarian Dishes

Instructions

Heat 2 tablespoons 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 tablespoons water, and cook, stirring often, about 5 minutes, until the chickpeas are hot. Serve immediately.

Chickpeas 7 Ways: Recipes from Cookstr.com
Chickpeas are a healthy way to add a ton of nutrients into one meal. Check out these tasy ways to cook with chickpeas from some of our favorite chefs and cookbook authors.

1. Tagliatelle with Chickpeas
2. Chickpea, Red Pepper, Basil, and Lemon Salad
3. Chickpea and Spinach Salad with Cumin Dressing
4. Bulgur and Chickpea Salad
5. Chickpea Flour “Cigars” With A Coconut-Mint Sauce
6. Creamy Parsnip Hummus with Parsley
7. Acorn Squash with Coconut Chickpea Stuffing

Acorn Squash with Coconut Chickpea Stuffing

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annad013

Jun 16, 2017

I love combining olive oil and vinegar with chickpeas! It's fun that this recipe further adds spinach for a green element. Will definitely have to make this version!

alias058 3077032

Apr 11, 2012

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.

parksloper 4438524

Feb 12, 2012

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.

acovey 5440743

Apr 06, 2011

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

raviiyer 2413481

Feb 27, 2010

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