Spinach with Chickpeas

Spinach with Chickpeas

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  • Prep Time


  • Total Time


  • Servings



  • 1

    teaspoon olive oil

  • 4

    garlic cloves

  • ¼

    teaspoon cracked black pepper

  • 2

    (1-ounce) slices whole-grain bread toasted and torn into pieces

  • ½

    teaspoon ground cumin

  • teaspoon crushed red pepper

  • 1

    cup water

  • 1

    tablespoon paprika

  • 1

    tablespoon white vinegar

  • 10

    cups coarsely chopped spinach

  • 1

    (15-ounce) can chickpeas (garbanzo beans) drained


Heat oil in a large nonstick skillet over medium-high heat. Add garlic and black pepper; sauté 2 minutes or until golden. Combine garlic mixture, bread slices, cumin, and red pepper in a food processor; process until crumbs are fine. Add water, paprika, and vinegar; process until well-blended. Combine the breadcrumb mixture, spinach, and chickpeas in a skillet; bring to a boil. Reduce heat; simmer, uncovered, 20 minutes, stirring occasionally. Serving Size: 1/2 cup


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