I have got to get a hold of my husband’s netflix password. It is getting out of control in my house. My DVD player has been super hero this, werewolf versus zombie that for over a month now, and I just can’t take it anymore. I am in dire need of a chick flick. And, this used to be a department I could count on the hubs for. While he always preferred the explosive non-thinking movies to my more artsy films, we could usually settle on some romantic comedy and both be happy. But not lately. This chickadee has been living in uber-boy movieland and it has got to end soon!
Of course, my carnivore sometimes feels like this about our dinners. While I am all about trying grilled artichokes or orzo with asparagus, he just wants a man meal every now and again. I knew he was in that kind of a funk when he requested my chili on a day where the temps reached the nineties. And, that’s okay. When he wants a fried pork chop or a grilled steak, I just make sure my main dish is something new I have been wanting to try – like this chick pea dish. I found it on Pinterest (see the original here) and stock piled the ingredients for just such an occasion.
What can I say? This chickpea dish left this chick happy (even if I had to suffer through another round of vampire games, or whatever his latest movie choice was after dinner). 
Chickadee – Spinach and Chick Peas
- Total Time: 22 minutes
- Yield: 2-4 servings 1x
Description
A hearty and flavorful dish featuring chickpeas and spinach, perfect as a vegetarian main course or a side dish.
Ingredients
- 1 19oz (540 g) can chickpeas, rinsed and drained
- 1 10oz (285 g) frozen package of spinach, thawed and drained
- 1 small can of diced tomatoes
- 1/2 large yellow onion, diced
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1/4 tsp hot pepper flakes
- Salt and pepper to taste
Instructions
- In a large skillet, heat 2 tbsp of olive oil over medium heat.
- Add the diced onion and minced garlic to the skillet. Cook for 5-7 minutes, stirring occasionally, until the onion is soft and translucent.
- Add the rinsed and drained chickpeas and the can of diced tomatoes to the skillet. Stir to combine.
- Stir in the thawed and drained spinach, ensuring it is evenly distributed.
- Season the mixture with 1 tsp of ground cumin, 1/4 tsp of hot pepper flakes, and salt and pepper to taste.
- Simmer the mixture for 5-7 minutes, stirring occasionally, until everything is heated through and well combined.
Notes
- This dish can be served as a main course or a side dish.
- It pairs well with rice or crusty bread.
- For added flavor, consider topping with a squeeze of lemon juice or a sprinkle of feta cheese.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5 grams
- Sodium: 400 mg
- Fat: 8 grams
- Carbohydrates: 35 grams
- Fiber: 8 grams
- Protein: 10 grams
- Cholesterol: 0 mg
If You Liked This Recipe, You’ll Love These
- Spinach Ricotta Tart
- Sigeumchi Namul: Korean Spinach Banchan
- Spiced Yoghurt Chickpea and Beetroot Salad
- Fennel and Sweet Potato Gratin
Frequently Asked Questions
Should I use fresh or frozen spinach for this recipe?
The recipe uses a 10 oz frozen package of spinach, thawed and drained. Draining it well before adding it to the skillet keeps the dish from becoming watery when it goes in alongside the chickpeas and diced tomatoes.
What does cumin add to this dish, and can I adjust the heat?
The 1 tsp of cumin gives the dish its earthy, warm backbone, while 1/4 tsp of hot pepper flakes adds a gentle kick. Both are added to taste, so you can dial the pepper flakes up or down depending on how spicy you want the finished dish.
What toppings or sides work well with this?
The recipe notes suggest serving over rice or with crusty bread, and topping with a squeeze of lemon juice or crumbled feta cheese for added brightness and flavor.
