Plant-Based

Spinach & Chickpeas

Infuse iron-rich spinach and protein-powered chickpeas with some simple flavor thanks to garlic, paprika, cumin and red wine vinegar.

If you enjoyed our spinach and chickpeas, also try our popular Spicy Roasted Chickpeas recipe!

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Servings
2
Cook Time
15 min
Duration
15 min

Ingredients

  • 2 tsp olive oil
  • 18 oz fresh baby spinach
  • 1 clove garlic, minced
  • 1 15-oz can chickpeas, drained and rinsed (NOTE: Opt for BPA-free cans, such as Eden Foods)
  • 2 tbsp dry whole-wheat bread crumbs
  • 1/2 tsp sweet paprika (TRY: Simply Organic Paprika)
  • 1/4 tsp ground cumin (TRY: Simply Organic Ground Cumin)
  • 1/4 tsp sea salt
  • Fresh ground black pepper, to taste (TRY: Simply Organic Ground Black Pepper)
  • 1 tsp red wine vinegar

Preparation

  1. Heat oil in a skillet on medium-high. Add spinach and garlic and sauté until spinach is just wilted, 2 to 3 minutes.
  2. In a medium bowl, combine chickpeas, bread crumbs, paprika, cumin, salt and pepper. Add chickpea mixture to spinach and cook until beans are heated, 3 to 4 minutes. Remove from heat and stir in vinegar.

Nutrition Information

  • Serving Size 1 1/2 cup spinach & chickpeas
  • Calories 345
  • Carbohydrate Content 70 g
  • Cholesterol Content 0 mg
  • Fat Content 8 g
  • Fiber Content 21 g
  • Protein Content 19 g
  • Saturated Fat Content 1 g
  • Sodium Content 574 mg
  • Sugar Content 2.5 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0 g