Chickpeas with spinach

This recipe is adapted from the book "Rustic Italian" by Domenica Marchetti and is perfect to accompany or eat as lunch or pasta, rice or a slice of fresh bread.

This versatile recipe for chickpeas and spinach can be enjoyed on its own, with freshly baked bread, or on top of pasta or risotto.

Chickpeas with spinach in a black bowl topped with bread crumbs and a yellow lemon on the side

About this recipe

I often prepare this quick and easy recipe for chickpeas with spinach and lemon. It’s a lifesaver on hectic days when I forget to eat. Despite its simplicity, it’s delicious and I make it frequently.

This recipe boasts an abundance of delightful flavors and textures, while also being highly nutritious.

dark bowl with fresh spinach

Ingredients

  • Garlic, Put the sliced garlic; this will prevent it from burning and bittering the final dish.
  • Extra virgin olive oil, Always look for olive oil of first cold extraction that comes in a dark bottle.
  • Cooked chickpeas or canned, this recipe tastes delicious with either. Remember to keep the aquafaba.
  • Spinach, you can use any type of green leaf, with kale it also tastes delicious.
  • Ground-dried chile or chile de arbol
  • Juice of a large lemon
  • Bread crumbs or panko. Panko is a Japanese-style bread crumb.
squeezing a lemon

How to make chickpeas with spinach

In a large frying pan put the olive oil and garlic for one minute, then add the spinach, be careful not to burn the garlic.

Add the dried chili and salt. Mix very well and empty the chickpeas. Leave everything over low heat for about five more minutes or until the chickpeas are hot, the spinach leaves are wilted and there is almost no liquid in the pan.

Squeeze the lemon juice and mix well, place on a platter or where you are going to serve.

In the same pan, wipe it with a paper towel and add the teaspoon of olive oil. Add the panko or bread crumbs and leave it until it begins to brown, add the lemon zest and salt. Sprinkle the mixture on top of the chickpeas.

Spinach and chickpeas in a black bowl.

Benefits of chickpeas and spinach

Chickpeas and spinach are two very nutritious and healthy foods. Chickpeas are an excellent source of vegetable protein, fiber, vitamins, and minerals, such as iron, phosphorus, and magnesium. Spinach is rich in vitamins A, C, K, and folic acid and contains antioxidants and fiber.

Combining chickpeas and spinach in one meal is a great way to get a lot of nutrients in one meal. This combination is perfect for people who follow a vegetarian or vegan diet, as chickpeas are an important source of vegetable protein, and spinach is an essential source of iron and other vital nutrients that are often obtained from meat.

Other recipes with chickpeas

Made and loved this recipe? Give it a ⭐️⭐️⭐️⭐️⭐️ rating below. Let me know if you have questions about this recipe in the comment section or DM me on Instagram. Follow on Facebook and Pinterest to stay in touch, and don’t forget to subscribe to my newsletter.

garbanzos con espinacas 3 of 3 1 680x1020

Chickpeas and spinach with crunchy topping

Alejandra Graf
This recipe is adapted from the book "Rustic Italian" by Domenica Marchetti and is perfect to accompany or eat as lunch or pasta, rice or a slice of fresh bread.
No ratings yet
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Course, Side Dish
Cuisine Italian
Servings 4 people
Calories 231 kcal

Equipment

  • 1 frying pan

Ingredients
  

  • 2 tablespoons extra virgin olive oil
  • 3 garlic cloves
  • 1 lb spinach or 454 grs.
  • 1 teaspoon ground dried chili
  • 1/2 teaspoon salt
  • cup cooked chickpeas or a can
  • the juice of a large lemon
  • 1/2 teaspoon salt

Cruchy panko topping

  • 1 teaspoon olive oil
  • 1/2 cup panko
  • lemon zest
  • salt to taste

Instructions
 

  • In a large frying pan, put the olive oil and the garlic for a minute, then add the spinach. Be careful not to burn the garlic.
  • Add the dried chile and salt. Mix very well and empty the chickpeas. Leave everything on low heat for about five more minutes or until the chickpeas are hot, the wilted spinach, and there is no liquid in the pan.
  • Squeeze the lemon juice and mix well, put on a plate or where you are going to serve.
  • In the same pan, clean it with a paper napkin and add the teaspoon of olive oil. Put the panko and leave it until it starts to brown, put the lemon zest and salt. Sprinkle the mixture on top of the chickpeas.

Notes

When you serve the chickpeas and spinach on the plate, be careful not to spill the liquid. Try leaving it in the pan, or cook until it’s gone. Panko is Japanese-style breadcrumbs.

Nutrition

Serving: 1servingCalories: 231kcalCarbohydrates: 27gProtein: 10gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 731mgPotassium: 840mgFiber: 8gSugar: 4gVitamin A: 10662IUVitamin C: 35mgCalcium: 161mgIron: 5mg
Keyword chickpeas, spinach

information

Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

Did you make this recipe?Tag @piloncilloyvainilla on Instagram and hashtag it #alecooks so we can all see your creations.

This recipe first appeared in Piloncillo&Vainilla in November 2016.

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