Moroccan Spinach and Chickpeas

Name: Moroccan Spinach and Chickpeas
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 3 tablespoons olive oil; 1/2 pound fresh curly 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; 2 medium cloves garlic, thinly sliced; 1/4 teaspoon ground cumin; Pinch of red pepper flakes; 2 teaspoons red wine vinegar; Freshly cracked black pepper; 1/4 teaspoon smoked paprika; 1 lemon, cut into wedges

Recipe GLPRac85adc1e9091e

Mediterranean

Main Course

20 min

847 cal

Servings: 2

Stovetop

SNAP eligible

A warm, spiced one-pan dish featuring tender spinach, hearty chickpeas, and crispy bread cubes, seasoned with cumin, paprika, and red pepper flakes. This Moroccan-inspired meal comes together in about 20 minutes and is naturally vegan, high in fiber, and served with bright lemon wedges for finishing.

Save recipes you love

Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.

Create free account Sign in

Ingredients

3 tablespoons olive oil

1/2 pound fresh curly 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

2 medium cloves garlic, thinly sliced

1/4 teaspoon ground cumin

Pinch of red pepper flakes

2 teaspoons red wine vinegar

Freshly cracked black pepper

1/4 teaspoon smoked paprika

1 lemon, cut into wedges

Directions

Heat the olive oil in a large skillet over medium heat. Add the sliced garlic and cook, stirring occasionally, until fragrant, about 1 minute.
Add the bread cubes to the skillet and stir to coat with oil. Toast for 2–3 minutes, stirring frequently, until golden and crispy on the edges. Transfer to a plate and set aside.
In the same skillet, add the fresh spinach in batches, stirring as it wilts, until all the spinach is tender and any excess moisture has evaporated, about 3–4 minutes. Season with kosher salt and freshly cracked black pepper to taste.
Stir in the drained chickpeas, tomato sauce, ground cumin, smoked paprika, and red pepper flakes. Cook, stirring occasionally, until the chickpeas are warmed through and the spices are distributed evenly, about 2–3 minutes.
Remove from heat and drizzle the red wine vinegar over the mixture. Taste and adjust seasoning with additional salt and pepper as needed.
Divide the spinach and chickpea mixture between two bowls or plates. Top each portion with the reserved crispy bread cubes and serve immediately with lemon wedges on the side.

Comments

Grocery List Plus Editorial Staff4

All ingredients are standard stock at Harris Teeter, Food Lion, Kroger, and Walmart with no special stops required. At roughly $1.50 per serving, it's driven by bulk chickpeas and inexpensive spinach, making it genuinely affordable for a weeknight. The 20 minutes is honest for sauté-and-simmer work, though fresh spinach wilts faster than frozen. The dish is ready to serve immediately with bread on the side, reheats adequately in the microwave, and the spice profile—cumin, smoked paprika, red pepper flakes—is approachable for a family while still feeling intentional.