Spanish-Style Spinach and Chickpeas with Pine Nuts

Name: Spanish-Style Spinach and Chickpeas with Pine Nuts
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: 400 g canned chickpeas, drained; 200 g spinach; 1 large long shallot, sliced; 2 clove garlic, crushed; 2 tbsp olive oil, plus extra for drizzling; 1/2 tsp ground cumin; 1/2 tsp smoked paprika; 4 tbsp golden or flame raisins; 2 tbsp toasted pine nuts

This quick spinach and chickpea skillet is warm, smoky, and gently sweet from golden raisins. Toasted pine nuts add crunch, making it a satisfying vegetarian side or light meal ready in minutes.

Servings4 Portions

Prep Time5 Mins

Cook Time10 Mins

Difficulty

Easy

Ingredients

canned chickpeas, drained
400 g
spinach
200 g
large long shallot, sliced
1
garlic, crushed
2 clove
olive oil, plus extra for drizzling
2 tbsp
ground cumin
0.5 tsp
smoked paprika
0.5 tsp
golden or flame raisins
4 tbsp
toasted pine nuts
2 tbsp

Step-by-Step Instructions

Warm the olive oil in a large non-stick skillet over medium heat. Add the sliced shallot and crushed garlic, then cook for 2-3 minutes until softened and fragrant. Stir in the cumin and smoked paprika, followed by the drained chickpeas and raisins, and cook for 2 minutes to coat everything in the spiced oil.

Add the spinach in handfuls, tossing after each addition until just wilted. Remove from the heat, fold through the toasted pine nuts, and finish with a small drizzle of olive oil before serving.

Chef's Tips

Use baby spinach for the quickest wilt, or chop mature spinach and remove any tough stems. If the pan looks dry while the chickpeas cook, add a splash of water rather than extra oil. Almonds or walnuts can replace pine nuts, and regular raisins or sultanas work if golden raisins are unavailable. Leftovers keep well in the refrigerator for up to 3 days and can be served warm or at room temperature.