Description
Catalan Chickpeas and Spinach is a quick and flavorful vegetarian dish combining tender baby spinach, protein-rich chickpeas, and warm spices like smoked paprika and cumin. Enhanced with sweet raisins and crunchy toasted pine nuts, this Mediterranean-inspired recipe is perfect for a nutritious lunch or dinner, ready in just 15 minutes.
Ingredients
Vegetables and Herbs
- 1 (5-ounce) bag fresh baby spinach
- 1 small white onion, peeled and thinly sliced
- 6 cloves garlic, peeled and minced
Pantry
- 1 tablespoon olive oil, plus extra for drizzling
- 1 teaspoon smoked paprika, plus extra for serving
- 1/2 teaspoon ground cumin
- 2 (15-ounce) cans chickpeas, rinsed and drained
- 1/2 cup raisins
- 1/3 cup toasted pine nuts
- Sea salt and freshly-cracked black pepper, to taste
Instructions
- Prepare the Spinach: Place the fresh baby spinach in a colander and rinse thoroughly with water to clean. Set aside to drain while you prepare the other ingredients.
- Sauté Onions and Spices: Heat 1 tablespoon of olive oil in a large sauté pan over medium-high heat. Add the thinly sliced onion and cook for about 5 minutes, stirring occasionally, until the onion is softened and translucent. Add the minced garlic, smoked paprika, and ground cumin, stirring to combine. Cook for an additional 1 minute to release the fragrant spices.
- Wilt the Spinach and Combine: Reduce the heat to medium. Add the still-wet spinach directly to the pan. Cover with a lid and allow the spinach to wilt for 1 to 2 minutes. Once wilted, stir in the rinsed chickpeas and raisins, mixing thoroughly. Continue cooking for another 1 to 2 minutes until the chickpeas are heated through.
- Season the Dish: Taste the mixture and season generously with sea salt and freshly cracked black pepper. About 1 teaspoon of salt is recommended, but adjust according to your preference.
- Serve: Transfer the dish to serving plates. Garnish with toasted pine nuts, an extra drizzle of olive oil, and a pinch of smoked paprika for added flavor and presentation. Serve warm. Optionally, store leftovers in a sealed container in the refrigerator for up to 3 days.
Notes
- Use fresh baby spinach for the best texture and flavor.
- Rinsing the chickpeas reduces sodium and improves taste if using canned.
- To toast pine nuts, gently heat them in a dry skillet over medium heat until golden and fragrant, shaking frequently to prevent burning.
- Adjust the amount of smoked paprika and cumin to suit your spice preference.
- This dish can be served as a main vegetarian course or as a side dish paired with grilled meats or fish.
