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Chickadee – Spinach and Chickpeas

Chickadee – Spinach and Chickpeas

Chickpea Spinach Recipe

This dish works great as a vegetarian main course, or as a delicious side dish.
By Jerri Green

Chickpea Spinach Recipe

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.

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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
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Cook Time
Total Time
This dish works great as a vegetarian main course, or as a delicious side dish.
Recipe Type: Side, Main
Serves: 2-4
  • To make your own gather the following:
  • 1 19oz. can chickpeas, rinsed and drained
  • 1 10oz. frozen package of spinach, thawed and drained
  • 1 small can of diced tomatoes
  • ½ large yellow onion, diced
  • 2 cloves garlic, chopped
  • ½ tsp cumin
  • dash of hot red pepper flakes
  • salt & pepper
  • olive oil
  • 1 tbsp of red wine vinegar
  1. In a large skillet, heat the onion and garlic in olive oil until soft and translucent.
  2. Add in the chickpeas and tomatoes. Stir in the spinach. Add in the cumin, hot pepper, salt and pepper.
  3. Simmer for ten minutes. Add in vinegar and serve warm.
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