Savory Chickpeas and Spinach

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< 1 min read
Summary

Ready for another delicious way to enjoy chickpeas and spinach? Here you go: Notes of bright lemon, zingy garlic, and earthy cumin offer a delicious flavor combination in every bite of our Savory Chickpeas and Spiinach. Combine this protein- and fiber-rich dish with your favorite grain for a simple nutrient dense veggie bowl that you can whip up in a jif!

Yields4 ServingsPrep Time15 minsCook Time15 minsTotal Time30 mins

savory chickpeas and spinach

Ingredients

 3 cups chickpeas (home cooked or BPA-free canned, drained and rinsed, but reserve the brine)
 1 small yellow onion (chopped)
 5 medium garlic cloves (minced)
 ¼ cup vegetable broth (unsalted, preferably homemade) +¾ cup as desired
 2 tbsp ground cumin
 1 pinch cayenne pepper (optional) +1 pinch as needed
 ¼ cup lemon juice (freshly squeezed)
 4 cups organic spinach (chopped)
 salt (optional) to taste
 ground black pepper (optional) to taste
 1 lemon (cut into wedges)

Directions

1

Add the chickpeas to a large bowl and, with a wooden spoon or fork, mash half of the chickpeas until they are a bit crumbly or in smaller pieces. Set aside.

2

Heat a large stovetop pan over medium-high heat. Add the onion, cooking until translucent, approximately 2–3 minutes. Add 1–2 tablespoons of water or vegetable broth to deglaze the pan as needed.

3

Add the minced garlic and the veggie broth; cook for an additional 2 minutes.

4

Add the chickpeas plus ¾ cup of the brine if you reserved it. If you’re using homemade chickpeas and don’t have excess brine, use another ¾ cup of vegetable broth. Mix the chickpeas and brine or broth together with the onion and garlic.

5

Add the cumin, cayenne, if using, and lemon juice. Mix together and let simmer until all of the liquid (brine and/or veggie broth) is completely absorbed, about 7–10 minutes.

6

Finally, stir the spinach into the chickpeas until the spinach is tender.

7

Add salt and pepper to taste.

8

Enjoy with lemon wedges!

Chef's Notes

Substitutions
Substitute chickpeas with lentils or another white bean of choice.

Substitute spinach with kale, Swiss chard, or any leafy green of your choice.

Substitute yellow onion with shallots or any other onion you have on hand.

Prep Ahead
Chop and mince the garlic ahead of time and store in an airtight container until ready to use.

Storage
Store in an airtight container in the refrigerator for up to 7 days.

Ingredients

 3 cups chickpeas (home cooked or BPA-free canned, drained and rinsed, but reserve the brine)
 1 small yellow onion (chopped)
 5 medium garlic cloves (minced)
 ¼ cup vegetable broth (unsalted, preferably homemade) +¾ cup as desired
 2 tbsp ground cumin
 1 pinch cayenne pepper (optional) +1 pinch as needed
 ¼ cup lemon juice (freshly squeezed)
 4 cups organic spinach (chopped)
 salt (optional) to taste
 ground black pepper (optional) to taste
 1 lemon (cut into wedges)

Directions

1

Add the chickpeas to a large bowl and, with a wooden spoon or fork, mash half of the chickpeas until they are a bit crumbly or in smaller pieces. Set aside.

2

Heat a large stovetop pan over medium-high heat. Add the onion, cooking until translucent, approximately 2–3 minutes. Add 1–2 tablespoons of water or vegetable broth to deglaze the pan as needed.

3

Add the minced garlic and the veggie broth; cook for an additional 2 minutes.

4

Add the chickpeas plus ¾ cup of the brine if you reserved it. If you’re using homemade chickpeas and don’t have excess brine, use another ¾ cup of vegetable broth. Mix the chickpeas and brine or broth together with the onion and garlic.

5

Add the cumin, cayenne, if using, and lemon juice. Mix together and let simmer until all of the liquid (brine and/or veggie broth) is completely absorbed, about 7–10 minutes.

6

Finally, stir the spinach into the chickpeas until the spinach is tender.

7

Add salt and pepper to taste.

8

Enjoy with lemon wedges!

Notes

Savory Chickpeas and Spinach