Chickpeas with Tomatoes and Spinach

  • Level: Easy
  • Yield: Yield: 8 servings
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3 tablespoons olive oil

1 Spanish onion, finely chopped

4 cloves garlic, coarsely chopped

2 teaspoons ground cumin

2 teaspoons ground coriander

1/2-inch piece fresh ginger, peeled and grated

1 fresh Thai chile, seeded and chopped

3/4 pound baby spinach leaves

3 cans chickpeas, drained, rinsed and drained again

4 plum tomatoes, finely chopped

3 tablespoons extra virgin olive oil

1/2 cup coarsely chopped flat-leaf parsley

Salt and freshly ground pepper


  1. Heat olive oil in a medium pan on the grill over high heat. Add onions and cook until lightly golden brown. Add the garlic and cook for 1 minute. Add the spices, ginger and chile and cook for 1 minute. Add the spinach and cook until just wilted.
  2. Place the chickpeas in a large bowl. Add the onion/spinach mixture and mix until combined. Add the tomatoes, olive oil, parsley and season with salt and pepper to taste.

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