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Lunch recipe · from the recipe book

Smoky Sautéed Spinach with Chickpeas

Tender wilted spinach and crisp-edged chickpeas glossed with smoky paprika, garlic and a bright squeeze of lemon.

Smoky Sautéed Spinach with Chickpeas

Ingredients

  • 1 can, drained254 gChickpeas, canned, drained and rinsedpatted dry
  • 13⅓ cups loosely packed400 gBaby spinach
  • 2 tbsp24 gOlive oildivided
  • 3 cloves9 gGarlicthinly sliced
  • 1 medium110 gYellow onionthinly sliced
  • 2⅛ tsp5 gPaprika (sweet or smoked)smoked
  • 1 tsp2 gGround cumin
  • 1 tbsp15 gLemon juice
  • ¼ tsp2 gSalt
  • ½ tsp1 gBlack pepper

Steps

  1. Prepare first: pat the chickpeas dry, slice the onion and garlic, and rinse the spinach, leaving a little water clinging to the leaves.
  2. Heat half of the olive oil in a large skillet over medium-high heat. Add the chickpeas and cook, shaking the pan now and then, until golden and crisp at the edges, 6 to 8 minutes. Transfer the chickpeas to a plate.
  3. Lower the heat to medium and add the remaining half of the olive oil. Add the onion and cook until soft and lightly browned, about 5 minutes.
  4. Add the garlic, smoked paprika and cumin and stir for 30 seconds until fragrant.
  5. Add the spinach a handful at a time, tossing with tongs until it just wilts, 2 to 3 minutes total.
  6. Return the chickpeas to the skillet, season with the salt and black pepper, and toss to coat.
  7. Take the skillet off the heat, drizzle with the lemon juice and serve warm.

Allergens: none of the nine major allergens in the ingredients as written.

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Saved in the Every Helping recipe book on October 24, 2026.

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