Spinach and chickpeas

In an attempt to eat more plants and legumes, I tried a spinach and chickpea recipe that I found on Serious Eats for dinner tonight. It was so delicious that I had to be sure to write it down here – not for you but so I could come back and make it again. It was a super tasty (and nutritious!) meal with flavors that I usually don’t come up with on my own. Next time I would double it so that I have leftovers for lunch. As it turned out, I ate the entire batch which was meant for two.

Because my camera is being repaired, I copied this photo from the original recipe online.



  • 3 tablespoons olive oil
  • 1/2 pound fresh spinach, rinsed
  • Kosher salt
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 1/2-inch slice from a country loaf, cut into cubes
  • 1/4 cup tomato sauce (I used vodka sauce)
  • 2 medium cloves garlic, thinly sliced (I minced mine)
  • 1/4 teaspoon ground cumin
  • pinch red pepper flakes
  • 2 teaspoons red wine vinegar
  • Freshly cracked black pepper
  • 1/4 teaspoon smoked paprika
  • 1 lemon, cut into wedges (I didn’t have one)
Pour half of the oil into a large saucepan over medium heat. Add the spinach and a pinch of salt. Stir constantly, and cook until the leaves just wilt, about 4 minutes. Drain contents in a colander. Rinse out saucepan and dry with paper towel. Add 1 tablespoon of remaining oil to the saucepan and return it to medium heat. Toss in the bread cubes. Cook, stirring often, until browned all over, about 5 minutes. Add the rest of the olive oil along with the garlic, cumin, and red pepper flakes. Cook, stirring often, until fragrant, about 1 minute (If garlic begins to burn, remove contents from pan immediately). Transfer the bread mixture to a food processor. Pour in the vinegar and process into a paste. Add the paste back to the saucepan along with the tomato sauce and chickpeas. Turn the heat to medium, and cook until the chickpeas have absorbed the flavors, about 5 minutes. Quickly chop the drained spinach, and then add it to the saucepan. Season mixture with salt and pepper. As soon as the chickpeas and spinach are warm, turn off the heat. Serve with sprinkling smoked paprika and fresh lemon juice.