You are here

Member since June 2005

Super Fast Chickpeas and Spinach

What you need: 

1 to 2 tablespoons vegetable oil
1 onion, chopped
2 to 4 tablespoons minced garlic
1 (15 ounce) can chickpeas, drained or 12 ounces cooked chickpeas
1 (10 ounce) package chopped frozen spinach, thawed and drained or 8 ounces fresh spinach
2 to 3 tablespoons lemon juice
1 tablespoon tahini
1 tablespoon concentrated tomato paste
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon ground ginger
1 tablespoon ground paprika or cayenne pepper
salt, to taste
1/4 to 3/4 cup liquid (water, wine, or vegetable broth)

What you do: 

1. In a saute pan, heat vegetable oil Add onion and garlic; saute until soft. Stir in the chickpeas and spinach. Saute for another 2 to 4 minutes.
2. Add the lemon juice, tahini, tomato paste, and spices (coriander, cumin, ginger, paprika or cayenne pepper, and salt).
3. Lower the temperature. Add 1/4 cup liquid and simmer for 10 minutes. Add additional liquid if you want a thinner consistency.
Serve with rice or bread. I make a big batch of this and keep it in the fridge. It's quick, nutritious, and good hot or cold.

Preparation Time: 
15 to 20 minutes
Cooking Time: 
6 to 8
Recipe Category: 


i added mushroom, broc, cauli, substituted a full processed tomato for the tomato paste, used a full cup of liquid (chickpea juice and the rest water), and cut all spices down to 3/4 of a tbl. spoon and added half tablespoon of rosemary.

excellent dish. 5 stars


Yum, yum, yum!!  :D

I made this last night, subbing the tomato paste (out) with spag sauce.  I made no other alterations to the recipe.  It came out delicious!  My skeptical husband even loved it.

Thank you for the quick, easy and super tasty recipe!!


This was pretty yummy. I am a very inexperienced with cooking Indian cuisine, so I was stepping a bit outside of my comfort zone trying out spices I'm not all that familiar with. The result was pleasing to the palette, but not phenomenal. I followed the recipe to a T, except that I sauteed my veggies in broth instead of oil. Next time, I think I might adjust the spices a bit and add another tablespoon or two of tomato paste. A little more tang would have been nice. I think with a little bit of fine tuning for my own personal tastes, I may decide to add this dish into my regular rotation. I would definitely reccomend this recipe for others new and nervous about Indian cooking. Thanks for sharing!


Ok, I think I may have done something wrong...I really, really wanted to like this, but it was no bueno.  The sauce was very gritty because of all the spices.  I tablespoon of each sounds like a whole lot.  It came out bitter, too. I am really trying to enjoy chickpeas, as I am a new vegetarian and I am trying new things.  Help! All the reviews are raving about this dish, so any advice???


This was superdelicious and really easy.  I added a dollop of yogurt on top and used a diced tomato instead of paste.  Yum yum yum. 


5 Stars ...Even though I didnt have tomato sauce or paste. I am a chickpea lover no matter how they are fixed.


I made this tonight for dinner and I really liked it.  There was just about the right amount of spices in it for me and the lemon juice / ginger combogave it a nice tang.

I added a few mushrooms, coz they go into almost anything I cook & I had to add quite a bit more liquid otherwise it really qould have been quite dry, but apart from that I followed the recipe exactly.

I'm not sure about the serving quantity - recipe said serves 6-8.....I made a half recipe and served with brown rice it was just enough for me and my bf,

Really yummy!  And qill definitely make again.


This is awesome.  And tastes 10x better when eaten the next day over some left over rice.

I didn't have coriander/cumin and the like, but I did toss in a bit of shawarma spice mix (Cardamom/cinnamon/nutmeg/cloves) and it turned out awesome.


This was excellent this evening. 

I did these alterations:
omitted Lemon Juice and Cumin, as I didn't have either.
I also used probably a tsp of cayenne pepper, instead of the recommended 1 tablespoon.  I have a history of over-spicing with that stuff!!
I used 4 cloves of freshly chopped garlic.

Nevertheless, it turned out excellent!  I served it on top of mashed red potatoes.  It was ready soo quickly.  I've added this dish to my battery of fail-safe quickies.  Very nice, very nice.

I think it would also do well baked on some slices of bread.  MMMMMM


mmm, this was soo good!! I did not have garlic (gasp!) so I omitted that, and the only tomato paste I had was italian flavored, but nonetheless it came out GREAT. I used the liquid from the chickpea can instead of water and used ginger paste instead of ground. Also I added a bit of indian chili powder to give it a bit of a kick.



Log in or register to post comments