Chickpeas With Baby Spinach Recipe

I’m sharing a Chickpea Recipes idea that combines chickpeas, baby spinach, garlic, and lemon into a quick pantry-friendly weekday dish.

I love how a simple bowl can surprise you. I never thought extra virgin olive oil and garlic could coax so much depth from chickpeas, yet this dish does it in a kind of quiet stubborn way.

The spinach folds in like a secret that makes you want to go back for another bite, and honestly it’s not what you’d expect from the usual Chickpea Recipes you scroll past. If you’re curious about twists on greens check out how this one sits among Baby Spinach Recipes — it’s bright, a little smoky in memory, and somehow both light and totally satisfying, you’ll see what I mean.

Ingredients

• Chickpeas add protein, fiber and a nutty, creamy bite; keep you full longer.
• Spinach gives iron, vitamins and bright green freshness; wilts down to silky leaves.
• Tomatoes bring acidity, sweetness and juices that make the dish saucy and tangy.
• Olive oil adds healthy fats glossy richness and helps carry the spices flavor.
• Garlic with cumin and smoked paprika gives warm, savory layers and gentle heat.
• Lemon juice brightens flavors, adds a clean tang and wakes every bite up.
• Feta adds creamy saltiness and crumbly tang, optional but makes it feel special.

Ingredient Quantities

• 2 tablespoons extra virgin olive oil
• 1 medium yellow onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/4 teaspoon crushed red pepper flakes optional
• 1 can 15 ounce chickpeas drained and rinsed
• 1 can 14 ounce diced tomatoes undrained
• 1/2 cup low sodium vegetable broth or water
• 8 to 10 ounces baby spinach about 6 cups loosely packed
• 1 tablespoon lemon juice
• 1/4 cup fresh parsley chopped
• 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper
• 1/2 cup crumbled feta cheese optional

How to Make this

1. Heat 2 tablespoons extra virgin olive oil in a large skillet over medium heat. Add 1 medium chopped yellow onion and cook until soft and translucent, about 6 to 8 minutes, stir now and then.

2. Add 3 cloves minced garlic, 1 teaspoon ground cumin, 1 teaspoon smoked paprika and 1/4 teaspoon crushed red pepper flakes if using. Cook about 30 to 45 seconds until fragrant, dont let the garlic burn.

3. Stir in 1 can (15 ounce) chickpeas, drained and rinsed, 1 can (14 ounce) diced tomatoes undrained, and 1/2 cup low sodium vegetable broth or water.

4. Use the back of a wooden spoon to smash about a third of the chickpeas against the pan to create a creamier sauce, then bring to a gentle simmer and cook 6 to 8 minutes so flavors meld and sauce thickens slightly.

5. Add 8 to 10 ounces baby spinach in batches, stirring each addition until wilted and incorporated; it will look like a lot then shrink down fast.

6. Stir in 1 tablespoon lemon juice, 1/4 cup chopped fresh parsley, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Give it a taste and add a little more salt or red pepper flakes if it needs it.

7. Remove from heat and sprinkle 1/2 cup crumbled feta cheese over top if using, let it sit a minute to soften into the dish.

8. If the sauce seems too thin simmer a few more minutes uncovered, if too thick add a splash more broth. Dont overcook the spinach or it gets mushy.

9. Serve warm right away. Leftovers keep well in the fridge for about 3 days and actually taste even better the next day.

Equipment Needed

1. Large skillet (10 to 12 inch), nonstick or stainless
2. Wooden spoon for stirring and smashing chickpeas
3. Chef’s knife for chopping onion and parsley
4. Cutting board
5. Can opener
6. Colander or fine mesh strainer to drain and rinse chickpeas
7. Measuring spoons plus a 1/2 cup measuring cup
8. Heatproof silicone spatula or spoon for scraping and folding spinach

FAQ

Chickpeas With Baby Spinach Recipe Substitutions and Variations

• Extra virgin olive oil:
  • Avocado oil, neutral flavor and higher smoke point
  • Grapeseed or canola oil, light and good for cooking
  • Light olive oil, if you still want olive taste but less strong
• Chickpeas:
  • Cannellini or navy beans, similar texture and mild taste
  • Cooked brown or green lentils, they’ll soften and absorb flavors
  • Firm tofu cubes, for a higher protein, non‑bean option
• Baby spinach:
  • Baby kale or chopped mature kale, massage with oil so it wilts nicely
  • Swiss chard, stems removed and leaves roughly chopped
  • Arugula, for a peppery bite but add it at the end so it doesn’t overcook
• Crumbled feta (optional):
  • Goat cheese, similar tangy creaminess
  • Ricotta salata or cotija, both crumbly and salty
  • Nutritional yeast or a drizzle of olive oil for a vegan alternative

Pro Tips

1) Toast the cumin and smoked paprika in the hot oil for just a few seconds before adding anything else, it wakes up the flavor big time. Just watch it, burned spices taste bitter and ruin the whole thing.

2) For a richer, saucier texture smash more than a third of the chickpeas, or pulse half in a food mill or with an immersion blender for a minute. If it gets too thick add a splash of the reserved can liquid or broth, not just water, that keeps the flavor.

3) Add the spinach in small handfuls and stir each batch until it wilts, dont dump it all at once or you end up with clumps and overcooked mush. Take it off the heat as soon as its bright green, lemon and salt finish the flavor better when it isnt overcooked.

4) Crumble the feta at the very end and let it sit a minute to soften, or try pan-searing small cubes separately for a salty crisp contrast. When reheating leftovers warm gently and add a little broth or olive oil so it doesnt dry out.