Quick, nourishing, and full of flavor, this Chickpeas with Spinach dish is a go-to option for a healthy snack or light meal. Packed with plant-based protein and leafy greens, it comes together in under 15 minutes—perfect for busy days when you still want something warm, wholesome, and energizing.
Why You’ll Love This Recipe
- A fast and filling recipe made with simple pantry staples.
- Loaded with protein, fiber, and iron from chickpeas and spinach.
- Naturally vegan and gluten-free.
- Easy to spice up with your favorite seasonings or enjoy as is.
Ingredients for Chickpeas with Spinach
Here’s everything you’ll need:
- 1 tbsp olive oil
- 3 oz boiled chickpeas
- 1 oz fresh spinach
- 1 medium tomato, chopped
- 1/4 cup chopped onion
- 1 green chili, minced
- 1/8 tsp coriander powder
- 1 garlic clove, minced
- Salt to taste
- Black pepper to taste
How to Make Chickpeas with Spinach
- Sauté aromatics: In a nonstick pan, heat olive oil over medium heat. Add garlic and onion and sauté for 1 minute until fragrant.
- Build flavor: Stir in chopped tomato, green chili, salt, black pepper, and coriander powder. Cook for another minute to soften the tomato.
- Add greens: Add spinach and mix until just wilted.
- Finish with chickpeas: Stir in the boiled chickpeas and mix well to combine and heat through.
- Serve hot: Enjoy immediately as a snack, side, or light meal.
Recipe Tips and Tricks
- Use canned chickpeas for an even quicker prep—just rinse and drain before using.
- Add a squeeze of lemon juice for brightness just before serving.
- For extra spice, toss in a pinch of red chili flakes or garam masala.
Substitutions and Variations
- Swap spinach with kale or Swiss chard.
- Add cooked quinoa or rice to turn this into a hearty main dish.
- Use red bell pepper instead of chili for a milder, sweet flavor.
What to Eat With This Recipe
Serve this dish with whole grain pita or flatbread for a satisfying snack or pair it with a cup of lentil soup for a protein-packed lunch. It also works well as a filling for wraps or stuffed into roasted vegetables.
Storage and Reheating
- Store in an airtight container in the fridge for up to 3 days.
- Reheat gently in a pan or microwave until warm.
Nutritional Facts (per serving)
- Calories: 250
- Fat: 7 g
- Saturated Fat: 1 g
- Protein: 12 g
- Carbohydrates: 37 g
- Cholesterol: 0 mg
- Sodium: 190 mg
Chickpeas with Spinach
Quick, nourishing, and full of flavor, this Chickpeas with Spinach dish is a go-to option for a healthy snack or light meal.
Ingredients
- 1 tbsp olive oil
- 3 oz chickpeas boiled
- 1 oz spinach
- 1 medium tomato chopped
- 1/4 cup onion
- 1 green chili minced
- 1/8 tsp coriander powder
- 1 garlic clove
- salt to taste
- black pepper to taste
Instructions
- Sauté aromatics: In a nonstick pan, heat olive oil over medium heat. Add garlic and onion and sauté for 1 minute until fragrant.
- Build flavor: Stir in chopped tomato, green chili, salt, black pepper, and coriander powder. Cook for another minute to soften the tomato.
- Add greens: Add spinach and mix until just wilted.
- Finish with chickpeas: Stir in the boiled chickpeas and mix well to combine and heat through.
- Serve hot: Enjoy immediately as a snack, side, or light meal.
Notes
Nutritional value (per serving)
- Calories: 250
- Fat: 7 g
- Saturated fat: 1 g
- Proteins: 12 g
- Carbohydrates: 37 g
- Cholesterol: 0 mg
- Sodium: 190 mg
