Braised Spinach and Chickpeas

Braised Spinach and Chickpeas


(0 votes) 0 0

This dish includes creamy spinach and soft chickpea mixture seasoned with garlic and zesty paprika.

Shared by

Time needed

5 min preparation + 45 min cooking

Serving Size / Yield

4 servings


  • 2 pounds baby spinach
  • 3 tablespoons olive oil, divided
  • 1 medium red onion, finely chopped
  • 5 cloves garlic, minced
  • 1 19-ounce can chickpeas, rinsed
  • 1½ teaspoons dried thyme
  • 1½ teaspoons dried oregano
  • 1½ teaspoons ground cumin
  • 1 teaspoon kosher salt
  • ½ teaspoon dried paprika
  • ½ cup vegetable broth
  • 4 hardboiled eggs, sliced

Our Readers Also Loved


With rinsed spinach, place half the spinach in a Dutch oven over medium heat. Cook, tossing with tongs and adding the remaining spinach by the handful for about 6 to 8 minutes.
Then drain. Let cool slightly, then coarsely chop. Carefully wipe out the pan. Then heat 1 tablespoon oil over medium heat. Add onion and garlic and cook, stirring, for 8 to 10 minutes.
Add in and stir chickpeas, thyme, oregano, cumin, salt and paprika. Using a potato masher, mash some of the chickpeas, then cook, stirring, for 3 minutes. Then, stir in the broth. Add the chopped spinach and stir gently to combine. Remove from the heat and let stand 10 minutes.
Top with hardboiled egg slices and serve.

Around The Web