Spinach with Chickpeas
Appetizers,  Gluten Free,  Our Favorites,  Recipes,  Vegan,  Vegetarian

New Year’s Eve Tapas Party: Spinach with Chickpeas

This was the first recipe I found when looking for vegetarian tapas recipes. It ended up being the star of the party! The spices are so wonderful, and the sweetness from the golden raisins go perfectly with the spinach. The chickpeas make it a little heartier, which is great when you’re eating meat-free. I didn’t have hot paprika, so I used smoked paprika and added about 1/8t of cayenne. It was perfect.

Spinach with Chickpeas

Spinach with Chickpeas
Eating Well March/April 2007

Enjoy this vegetable-rich nibble as they do in Spain, spooned onto small rounds of fresh or lightly toasted bread.

12 servings, about 1/2 cup each
Active Time: 35 minutes
Total Time: 45 minutes

2 pounds baby spinach
3 tablespoons extra-virgin olive oil, divided
1 medium red onion, finely chopped
5 cloves garlic, minced
1 19-ounce can chickpeas, rinsed
1 1/2 teaspoons dried thyme
1 1/2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1 teaspoon kosher salt
1/2 teaspoon hot paprika
1/2 cup golden raisins
1/2 cup reduced-sodium chicken broth, or vegetable broth

Rinse spinach and let drain in a colander. With water still clinging to it, place half the spinach in a Dutch oven over medium heat. Cook, tossing with tongs and adding the remaining spinach by the handful until all is added and wilted, 6 to 8 minutes. Drain in the colander. 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, until the onion is tender and lightly browned, 8 to 10 minutes. Stir in chickpeas, thyme, oregano, cumin, salt and paprika. Using a potato masher, mash some of the chickpeas, then cook, stirring, for 3 minutes. Stir in raisins and broth, scraping up any browned bits. Add the chopped spinach and stir gently to combine. Remove from the heat and let stand 10 minutes. Drizzle with the remaining 2 tablespoons oil just before serving.

Make Ahead Tip: Cover and refrigerate for up to 2 days. Bring to room temperature or reheat on medium-low heat before serving.

Per serving: 120 calories; 4 g fat ( 1 g sat , 3 g mono ); 0 mg cholesterol; 19 g carbohydrates; 0 g added sugars; 4 g protein; 6 g fiber; 260 mg sodium; 67 mg potassium.

Nutrition Bonus: Vitamin A (50% daily value), Iron & Vitamin C (20% dv).

Carbohydrate Servings: 1

Exchanges: 1 starch, 1 vegetable, 1/2 fat

Big Flavors Rating: 5 Stars

Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.


  • Joanne

    I REALLY should have gone to your party because I ended up leaving the one I went to early due to severe dog allergies (like…I couldn’t breathe). I’ll just have to make this recipe and pretend I was there.

    And we should meet for coffee or a meal sometime soon!

  • Ashley

    (Joanne – I was having trouble responding to your comment from my iPad the other day, so I posted it on your FB instead)

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