Spiced Chickpeas with Spinach

A quick side of chickpeas browned in a skillet with cumin, smoked paprika, garlic, and onion, then tossed with spinach so the greens wilt just enough to stay bright. Lemon juice and parsley lift the seasoning, and optional yogurt can be served alongside for a cooling contrast.

By Julienne

Cook time: 15 minutes

Servings: 4

Ingredients

• 20 ml olive oil
• 2 cups canned chickpeas, drained and rinsed
• 10 ml olive oil
• 75 g yellow onion small dice
• 0.25 tsp fine salt
• 3 count garlic cloves minced
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 0.25 tsp red pepper flakes
• 0.5 tsp black pepper freshly ground
• 0.75 tsp fine salt
• 120 g fresh baby spinach
• 30 ml water for loosening the pan if needed
• 15 ml lemon juice freshly squeezed
• 15 g fresh parsley chopped
• 60 g plain yogurt for serving

Instructions

1. Set a large skillet over medium-high heat and add 20 ml olive oil. When the oil shimmers, add the chickpeas in a single layer and cook, stirring only occasionally, until several are browned and crisp at the edges, 6 to 8 minutes. The chickpeas are lightly blistered and crisp in spots.
2. Push the chickpeas to the edges of the skillet. Add the remaining 10 ml olive oil, onion, and 0.25 tsp of the salt. Cook, stirring, until the onion softens, about 3 minutes. The onion looks translucent and smells sweet.
3. Add the garlic, cumin, smoked paprika, red pepper flakes if using, black pepper, and the remaining 0.75 tsp salt. Stir for 30 seconds, just until fragrant. The spices smell toasted but not scorched.
4. Add the spinach in handfuls, tossing until it wilts. If the pan looks dry before the spinach fully collapses, add the water a little at a time to keep the mixture moving. The spinach is wilted but still bright green.
5. Remove from the heat and stir in the lemon juice and parsley. Taste and adjust only if needed, then serve immediately. Spoon yogurt on top or alongside if using. The dish tastes savory and lemony, with crisp chickpeas and tender greens.