Serves 2
20 min
Moroccan Spinach and Chickpeas
Recipe GLPRac85adc1e9091e
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.
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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.
