Chickpeas With Spinach (Greek)

Name: Chickpeas With Spinach (Greek)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 2 medium onions, chopped; 3 garlic cloves, minced; 1 tablespoon olive oil; 3 cups cooked chickpeas; 1 1/2 cups chopped fresh tomatoes (or same amount, tinned); red pepper flakes (to taste); 1 teaspoon paprika; 1 teaspoon oregano; 1 (10 ounce) package frozen spinach, chopped and defrosted; 1 -2 lemon, juice of (to taste)

Community Pick

Submitted by evelynathens

"Nothing fancy about this dish - just good eating. Round off with some feta cheese and crusty bread."

Download

photo by PaulaG

Ready In:: 45mins
Ingredients:: 10
Serves:: 4

ingredients

2 medium onions, chopped
3 garlic cloves, minced
1 tablespoon olive oil
3 cups cooked chickpeas
1 ¹⁄₂ cups chopped fresh tomatoes (or same amount, tinned)
red pepper flakes (to taste)
1 teaspoon paprika
1 teaspoon oregano
1 (10 ounce) package frozen spinach, chopped and defrosted
1 -2 lemon, juice of (to taste)

directions

In a large saucepan, over medium heat, saute the onions and garlic in the olive oil until the onions are tender.
Add the chickpeas, tomatoes, pepper flakes (to suit your taste), and oregano,and paprika.
Cover and simmer for about 18 minutes, stirring occasionally.
Add spinach and cook about 7 minutes longer, or until spinach is cooked.
Add the lemon juice (I usually like to add the juice of about 1 1/2 lemons. Add the juice of 1 lemon, taste and adjust to your own, personal taste), salt and pepper.

Questions & Replies

Got a question? Share it with the community!

Reviews

We love this dish! My hubby is a vegetarian and I am always looking for easy vegetarian meals that make everyone happy :) The only think I do differently is I use fresh spinach as i do not like the taste of frozen spinach. Like many others I was thinking I was going to need to umph it up a little with more spice, so I had them ready but it was completely not needed. Perfect as is :)

alydes
Like other reviewers, I thought this recipe was very good. It is very simple, not a whole lot of prep. I used green onions instead of conventional ones, canned chickpeas and tomatoes, and frozen spinach. I served it over brown rice. I think it would be great in a pita pocket, too. Fiance loved it and expressed a desire for me to make it again.

Lizz Clements
YUMMY YUMMY YUMMY! This was just what I wanted. I did use 2 bags fresh spinach (what i had onehand) instead of frozen (i think this made it better!) Served with white rice.

kimkej
I would recommend adding fresh tomatoes no more than 20 minutes before serving. Otherwise, fresh tomatoes will cook away. Also, I would think that the bigger the pieces of spinach, the better--for when you're selecting; use leaf spinach rather than chopped. It makes for a much prettier dish.<br/><br/>Updated: 24 October 2011<br/>I was apprehensive, but this froze well for two months!<br/>I was prepared to have the peas be mushy, but they were not.<br/>I did use fresh chick peas, not canned.

Kimber M.
I love this - we use a jar of chickpeas and a can of tomatoes and one bag of fresh spinach and served over white rice it makes two meals for two of us easily. We love it - it's super simple to make and although we are meat eaters, I'm excited to make this for my veggie friends I think they will love it too. I do add a couple of drops of Worcestershire sauce also.

Caroline L.

see 100 more reviews

Tweaks

Used fresh spinach and add a few drops of Worcestershire sauce.

Caroline L.
This was all my favorite individual ingredients, but it didn't please our palate when it was all together. I did make a few additions at the end to oomph the end product. My tomatoes fell apart when cooking (assume tinned ones would not, but I used fresh) so I added some sundried tomatoes at the end which was fun. Also added some sorta spicy black/red olives at the end (like kalamata, but not as salty and a little spicy) which was also a fun addition. At the beginning of cooking I added 1 mild orange bell pepper which blended right in and was a low cal addition. Lastly, added some Greek Seasoning. Oh and I subbed out lemon pepper for the black pepper which I highly recommend. The lemon is key to this recipe, so do not leave it out. Thanks for posting, I'm glad I tried it as it was on the to do list for a few weeks now!!!

januarybride
Delicious! I added a teaspoon of the red pepper flakes, just like the other spices and I thought it could be too overpowering but it wasn't at all! It added a nice kick to the dish. I also used lemon juice instead of a lemon (didn't have a lemon) and with that I added 1 1/2 tablespoons of the juice. It was great! It accented the spinach while not making anything else have a strong lemon taste. Instead of adding the listed amount of chickpeas (3 cups) , I just used 1 1/2 cups and I thought that amount suited the other portions of the onions, spinach and tomato very well. My family loved it. Definitely making this again :)

sarahbittman
I really enjoyed this recipe. Also used fresh spinach instead of frozen, and a 14.5 oz can of organic diced tomatoes. After adding the spinach I had to add a half a cup or so of water because it seemed too dry for me; then in addition to the lemon juice, I also grated some lemon rind into it (I like the lemon flavor a lot) - made it very fresh tasting. Served over brown rice with a little soy sauce (I like the flavor of soy sauce). Yummy!

Squirrelly71
Made these last night, having just returned from Turkey, it reminded me of food over there. I opened the can of chick peas and found out I didn't have 3 cups, it was more like 2 cups. From that point I just winged the recipe and it turned out great. For example, I added fresh baby spinach instead of frozen spinach. Delicious with white rice, I enjoyed the combination of flavours, chick peas, canned tomatoes with herbs, sauteed onions and spinach. I would make them again. Good to have a recipe you can adjust the first time round, and have it come out great!

MistyMorning