Spiced chickpeas with spinach
Spiced chickpeas with spinach is a fast, cozy vegetarian dinner. Chickpeas simmer in a cumin-spiced tomato sauce until thick. Spinach wilts in at the end, and cool yogurt balances the warmth. Toast on the side makes it easy to scoop. It takes just 20 minutes.
- 20 minTotal time
- 2Servings
- 470kcal / serving
- 19 gProtein
The science: why this works
Why cumin goes in for 30 seconds
Cumin's flavor compounds dissolve in fat, so a short stir in hot oil wakes them up. Any longer and they can burn and turn bitter, so the garlic and cumin only get about 30 seconds before the liquid goes in.
Learn: Bloom spices in hot oil →Why the sauce thickens
Simmering lets water evaporate from the canned tomato, concentrating flavor and body. The chickpeas also give up a bit of starch, which helps the sauce cling to the toast. Taste near the end, because concentrating a sauce also concentrates its salt.
Learn: Why reducing strengthens a sauce →Why yogurt goes on top
Cool, creamy yogurt contrasts with the hot, spiced chickpeas. Its tang also adds acid and fat, which soften the spice and make the dish taste rounder. Adding it at the end keeps its fresh flavor. Adding the crisp parts at the last moment keeps them from going soft.
Learn: Crunch against creamy →Spiced chickpeas with spinach
20 minutes · 2 servings · Middle Eastern · Main course
Ingredients
Makes 2 servings
Method
Tips for the best result
- Cook the onion until see-through before adding anything else for a sweeter base.
- Mash a few chickpeas to thicken the sauce without extra ingredients.
- Toast the bread just before serving so it stays crisp.
Swaps
- Swap the yogurt for a spoonful of tahini for a vegan, nutty topping.
- Swap the spinach for chopped kale, simmered an extra 3 minutes.
- Swap the bread for warm pita or rice.
Storing and reheating
Keep the chickpeas in the fridge for up to 3 to 4 days, or freeze for up to 3 months, without the yogurt. Reheat until steaming hot, to 165°F (74°C).
Spiced chickpeas with spinach: questions
Can I make spiced chickpeas ahead of time?
Yes, the flavor often improves after a night in the fridge. Reheat gently and add a splash of water if it has thickened.
Is this recipe vegan?
It becomes vegan if you swap the yogurt for a plant-based yogurt and check the bread. The chickpeas, tomato, spinach and spices are all plant-based.
What goes well with spiced chickpeas?
Toast, rice, flatbread or a simple salad all work. This recipe pairs it with toast so you can scoop up the sauce.
