Middle-eastern chickpeas with spinach

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Serves: 2

By deadparrot

(1 Vote) 2


  • 1/4 pints stock

  • 1 tbsp cumin

  • 1 clove garlic crushed

  • 1 tin chickpeas

  • 1 small onion finely sliced

  • 1/2 bags frozen leaf spinach or 1 bags fresh spinach cooked and drained

  • 1 tsp lemon juice


<ol> <li>Heat the oil in a large frying pan or wok and add the onions, garlic and cumin. Fry gently until the onions are translucent.</li> <li>Mix in the chickpeas and spinach, add the stock. Simmer for 5 minutes.</li> <li>Before serving, season with salt and pepper and squeeze in the lemon juice to taste.</li> </ol>

Handy Hint

<p>Nice with rice or pitta bread. Also good cold, as a mezze-type salad.</p>

Additional Information

  • Egg Free

  • Nut Free

  • Dairy Free

  • Gluten Free

  • Vegetarian

  • Main Course

  • Side

  • Low fat

  • Make Ahead

  • Can Freeze

  • middle eastern

  • spinach

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Your comments

  • DijonMama 10/01/13 19:21

    This is simple, delicious AND healthy - cooking nirvana in my book!

  • deadparrot 17/03/11 14:54

    This is surprisingly tasty and is handy for emergencies as it's made of storecupboard ingredients and is a doddle to cook. In fact, now I can't remember why I don't do it more often.