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


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

Handy Hint

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

Additional Information

  • Make Ahead

  • Can Freeze

  • middle eastern

  • spinach

  • Side

  • Main Course

  • Vegetarian

  • Nut Free

  • Low fat

  • Gluten Free

  • Egg Free

  • Dairy Free

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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.