This versatile recipe for chickpeas and spinach can be enjoyed on its own, with freshly baked bread, or on top of pasta or risotto.
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.
- 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.
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.
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
- Chickpea and cauliflower curry soup
- Tuna salad without tuna
- Chickpea salad sandwich
- Chickpeas with buffalo sauce
- Chana masala
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Chickpeas and spinach with crunchy topping
- 1 frying pan
- 2 tablespoons extra virgin olive oil
- 3 garlic cloves
- 1 lb spinach or 454 grs.
- 1 teaspoon ground dried chili
- 1/2 teaspoon salt
- 1½ 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
- 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.
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
This recipe first appeared in Piloncillo&Vainilla in November 2016.