Chickpeas With Baby Spinach
Updated August 11, 2024
Julia Gartland for The New York Times. Food Stylist: Barrett Washburne.
- Total Time
- About 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 teaspoon cumin seeds, lightly toasted and ground
Salt, preferably kosher salt
Freshly ground black pepper, to taste
1 tablespoon tomato paste
1 (15-ounce) can chickpeas, drained and rinsed
1 cup chicken or vegetable stock, or water
Cayenne, to taste
1 (6-ounce) bag baby spinach
Nutritional analysis per serving (3 servings)
43 grams carbs; 2 milligrams cholesterol; 306 calories; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 10 grams fat; 12 grams fiber; 764 milligrams sodium; 15 grams protein; 9 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the olive oil in a large, heavy saucepan over medium heat and add the onion. Cook, stirring, until tender, about five minutes. Add the garlic, cumin, tomato paste and ½ teaspoon salt. Cook, stirring for one to two minutes, until fragrant and the tomato paste has turned a darker color. Add the chickpeas, the stock or water, and the cayenne, and bring to a simmer. Cover, reduce the heat, and simmer 10 minutes.
- Step 2
Stir in the spinach, a handful at a time, stirring until each addition of spinach wilts. Add salt to taste and simmer uncovered, stirring often, for five minutes. Add lots of freshly ground pepper, taste and adjust salt and cayenne, and serve.
Another way to make this dish is to blanch the spinach separately in salted boiling water for 10 to 20 seconds. Transfer to a bowl of ice water, drain and squeeze dry. Add to the chickpeas as in step 2, but stir together for only two to three minutes.
Advance preparation: This can be made up to a day ahead and refrigerated, but when you reheat you’ll want to add a little more liquid. It can sit on top of the stove for a few hours.
Private Notes
Comments
Can I use the same amount of ground cumin instead of the "cumin seeds, lightly toasted and ground"?
use smoked paprika instead of cayenne. Less hot, more depth.
I think 5 minutes of cooking time for the spinach is too much. I have preferred this when I stir the spinach in just until it's wilted -- at most one minute. This recipe is delicious and I highly recommend it!
Five stars with some changes: I added some ginger juice to the onion and garlic--also added piquant smoked paprika, ground coriander, and some Aleppo pepper. I was fairly heavy handed with the spices. I did toast the cumin seeds before grinding. I used vegetable stock as most of the liquid, but later added some dry white wine, as well. I used chopped frozen kale instead of spinach, and I squeezed half a lemon into the mixture toward the end. I served it over rice.
This is by far the BEST easy dish that I have ever made. I think that I may have to make it weekly for the rest of my life.
So simple and delicious. I followed the advice here to double the amount of spinach, and I’m glad I did. This will be on repeat in my kitchen.