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Chickpeas with Baby Spinach

Chickpeas with Baby Spinach

Carolyn Howe


  • 1 Tbsp. olive or canola oil

  • 1 medium onion, chopped

  • 4 garlic cloves, minced

  • 1 tsp. cumin seeds

  • 1 Tbsp. tomato paste

  • ½ tsp. salt

  • 1 15 oz. can chickpeas, drained and rinsed

  • 1 C no-chicken or vegetable broth (recommended brand:      Better Than Bouillon brand)

  • ⅛ tsp. cayenne or to taste (optional)

  • 6 oz. baby spinach

  • Fresh ground pepper, to taste

  • Cooked rice or quinoa, if desired


In large pan, heat the oil; add onion and sauté about five minutes or until tender. Add garlic and cumin seeds. Continue sauteing about 30 seconds, until fragrant.

Add tomato paste and salt. Cook, stirring for 1-2 minutes, or until tomato paste has darkened slightly.

Add chickpeas, stock, and cayenne, if using. Cover and simmer 10 minutes.

Stir in the spinach. Simmer for about five minutes. Taste; add ground pepper and adjust seasonings, if needed.

This stove-top dish is fast, savory and a real favorite of our family. We like to work a lot of green into our meals, and this is an easy way to do it. This recipe can be served “as is” or over a bed of warm quinoa, rice or other noodles. I pre-cook my grains and freeze them, so they are available to use later for a fast meal. 

Another option: Use pre-cooked products that can be microwaved or heated on the stove top.

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