Name: Spinach with Chickpeas, Pine Nuts & Raisins Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Mediterranean
Ingredients: 2 tbsp olive oil, plus a drizzle; 1 large long shallot, sliced; 2 garlic cloves, crushed; ½ tsp ground cumin; ½ tsp smoked paprika; 400g can chickpeas, drained; 4 tbsp golden or flame raisins; 200g spinach; 2 tbsp toasted pine nuts

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Introduction

This vibrant spinach dish with chickpeas, pine nuts, and raisins combines earthy, sweet, and nutty flavors for a satisfying vegetarian meal or side. It’s quick to prepare and full of texture, perfect for adding a nutritious boost to your weeknight dinner.

A top view of a skillet filled with a cooked dish showing several layers with bright colors and varied textures: the bottom layer includes golden chickpeas, on top are fresh dark green spinach leaves, and scattered over are small light yellow pine nuts; the skillet is silver with a wooden handle and a metal slotted spoon resting inside, sitting on a cloth over a white marbled surface with some pine nuts spilled on the side photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp olive oil, plus a drizzle
1 large long shallot, sliced
2 garlic cloves, crushed
½ tsp ground cumin
½ tsp smoked paprika
400g can chickpeas, drained
4 tbsp golden or flame raisins
200g spinach
2 tbsp toasted pine nuts

Instructions

Step 1: Heat the olive oil in a large non-stick pan over medium heat. Add the sliced shallot and crushed garlic, cooking until they soften and become fragrant.
Step 2: Stir in the ground cumin and smoked paprika, then add the drained chickpeas and raisins. Cook everything together for about 2 minutes, allowing the spices to coat the chickpeas evenly.
Step 3: Add the spinach to the pan and cook until it has just wilted, stirring occasionally to combine all ingredients well.
Step 4: Stir in the toasted pine nuts, then finish with an extra drizzle of olive oil before serving warm.

Tips & Variations

If you don’t have pine nuts, toasted blanched almonds or Spanish smoked almonds make excellent substitutes, adding a lovely crunch and flavor.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave until warmed through to keep the spinach tender and the flavors fresh.

How to Serve

The image shows a silver pan filled with a cooked chickpea and spinach dish. The base layer consists of soft, golden chickpeas mixed with sautéed orange onion slices. On top of this, there are vibrant, fresh spinach leaves that look slightly wilted from cooking but still bright green. Scattered evenly across the dish are small, pale pine nuts adding a light cream color and different texture. The pan rests on a white marbled surface with a light gray checkered cloth beneath it, and a metal slotted spoon with a rectangular handle sits inside the pan. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh chickpeas instead of canned?

Yes, but fresh chickpeas need to be cooked until tender before using. Canned chickpeas are a convenient and time-saving choice for this recipe.

Is this dish suitable for vegans?

Absolutely. All ingredients in this recipe are plant-based, making it a great vegan-friendly option.