Chickpea and Spinach Stir-Fry with Garlic and Cumin

Name: Chickpea and Spinach Stir-Fry with Garlic and Cumin
Prep time: 12 min
Cook time: 12 min
Total time: 24 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 3 tablespoons (45 ml) extra-virgin olive oil; 2 cans (15 oz each) (850 g) canned chickpeas, drained, rinsed and patted very dry (about 3 cups / 500 g drained); 1 small (about 5 oz) (140 g) small red onion, halved and thinly sliced; 4 large cloves (15 g) garlic cloves, thinly sliced; 2 teaspoons (4 g) ground cumin; ½ teaspoon (1½ g) smoked paprika; ¼ teaspoon (½ g) red pepper flakes (optional); 10 oz (280 g) baby spinach, washed and thoroughly dried; ¾ teaspoon (4 g) kosher salt, plus more to taste; black pepper, freshly ground, to taste; 1 large lemon, zested (about 1 teaspoon), then juiced (about 3 tablespoons / 45 ml); ¼ cup (10 g) fresh flat-leaf parsley, roughly chopped (optional)

From the MyKitchenBank Kitchen

Crisp-edged chickpeas and silky spinach are tossed in a hot skillet with toasted cumin, plenty of garlic and a bright squeeze of lemon. It's a fast, vegan, pantry-friendly dinner that is ready in about 25 minutes.

Prep: 12 min
Cook: 12 min
Total: 24 min
Makes: 4 servings (about 4 cups total)

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Ingredients

4 servings

3 tablespoons (45 ml) extra-virgin olive oil
2 cans (15 oz each) (850 g) canned chickpeas, drained, rinsed and patted very dry (about 3 cups / 500 g drained)
1 small (about 5 oz) (140 g) small red onion, halved and thinly sliced
4 large cloves (15 g) garlic cloves, thinly sliced
2 teaspoons (4 g) ground cumin
½ teaspoon (1.5 g) smoked paprika
¼ teaspoon (0.5 g) red pepper flakes (optional)
10 oz (280 g) baby spinach, washed and thoroughly dried
¾ teaspoon (4 g) kosher salt, plus more to taste
black pepper, freshly ground, to taste
1 large lemon, zested (about 1 teaspoon), then juiced (about 3 tablespoons / 45 ml)
¼ cup (10 g) fresh flat-leaf parsley, roughly chopped (optional)

Equipment (5)

12-inch (30 cm) large skillet or wok
Wooden spoon or spatula
Clean kitchen towel or paper towels
Microplane or fine grater for the lemon zest
Citrus juicer or fork for the lemon

Steps

Before you start

Drain and rinse the chickpeas, then pat them very dry with a clean towel. Dry chickpeas brown instead of steaming.
Wash the spinach and spin or pat it dry. Wet spinach makes the pan watery.
Have everything chopped and measured before you turn on the heat. The cooking moves quickly.
Use a large 12-inch (30 cm) skillet or wok so the chickpeas sit in a single layer.

1
Dry the chickpeas
- Spread the drained and rinsed chickpeas on a clean towel and pat them thoroughly dry, rolling them gently so any loose skins come off (discard the skins).
- Set aside next to the stove with the onion, garlic, spices, spinach and lemon.
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Ready when: Chickpeas look matte and feel dry to the touch, with no surface water.
Tip: Wet chickpeas spit in hot oil and steam instead of crisping.
2
Prep the aromatics
- Slice the onion and garlic.
- Zest the lemon, then juice it into a small bowl.
- Combine the cumin, smoked paprika and red pepper flakes (if using) in a small dish so you can add them all at once.
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Ready when: Everything is within arm's reach of the stove.
Tip: Keep the garlic separate from the onion. It cooks in seconds and burns easily.
3
Crisp the chickpeas
- Heat a 12-inch skillet over medium-high heat for 1 minute.
- Add 2 tablespoons (30 ml) of the olive oil and swirl.
- Add the chickpeas in a single layer and sprinkle with ½ teaspoon of the salt.
- Cook, stirring only every 1 to 2 minutes, for 6 to 7 minutes.
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Ready when: Chickpeas are golden brown in spots, slightly blistered and make a light crackling sound.
Tip: If the pan looks crowded, cook the chickpeas in two batches.
4
Soften the onion
- Push the chickpeas to the edges of the pan.
- Add the remaining 1 tablespoon (15 ml) olive oil to the center, then add the red onion.
- Stir the onion for 2 minutes, then mix it with the chickpeas.
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Ready when: Onion is softened, with slightly translucent edges and a few browned tips.
5
Bloom garlic and spices
- Reduce the heat to medium.
- Add the garlic and the cumin mixture.
- Stir constantly for 30 to 45 seconds.
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Ready when: The garlic smells toasty and just starts to turn pale gold, and the spices coat the chickpeas.
Tip: If the garlic darkens to brown, it will taste bitter. Lift the pan off the heat briefly if needed.
6
Wilt the spinach
- Raise the heat to medium-high.
- Add the spinach in 3 or 4 handfuls, tossing with tongs or a spatula after each addition so it wilts and makes room for the next.
- Sprinkle with the remaining ¼ teaspoon salt.
- Cook for 2 to 3 minutes in total.
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Ready when: The spinach is bright green, fully collapsed and glossy, with little liquid pooling in the pan.
Tip: Don't cook it longer. Overcooked spinach turns dull and releases water.
7
Finish with lemon
- Turn off the heat.
- Stir in the lemon zest and 2 tablespoons (30 ml) of the lemon juice.
- Season with black pepper.
- Taste and add more salt or lemon juice, a teaspoon at a time, until it tastes bright and well seasoned.
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Ready when: The dish smells fresh and citrusy, and tastes savory with a bright finish.
Tip: Adding the lemon off the heat keeps its flavor fresh.
8
Garnish and serve
- Transfer to a warm serving dish or divide among four bowls.
- Scatter with parsley, if using, and serve right away with rice, flatbread or couscous.
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Tip: Serve immediately, as the chickpeas lose their crisp edges as they sit.

Good to know

Tips

Dry chickpeas thoroughly and don't crowd the pan. This is what gives you browned, crisp-edged chickpeas.
Add the spinach in batches so it wilts evenly and the pan stays hot.
Add the lemon at the end, off the heat, for the brightest flavor.
For a heartier meal, top with a spoonful of dairy-free yogurt or tahini thinned with lemon juice and water.

Make ahead

You can drain, rinse, dry and refrigerate the chickpeas, slice the onion and garlic, and zest and juice the lemon up to 1 day ahead. Cook just before serving for the best texture.

Storage & reheating

Room temperature: up to 1 hour. Refrigerator: store in an airtight container for up to 3 days. Freezer: not recommended, as the spinach turns watery. Reheat in a skillet over medium heat for 3 to 4 minutes, stirring, with a splash of water or olive oil, then add a squeeze of lemon.

Substitutions

baby spinach → Chopped kale or Swiss chard leaves. Remove the thick stems and add the greens 2 to 3 minutes before the spinach step would end, cooking until tender, about 4 to 5 minutes.
canned chickpeas → Cooked white beans (cannellini). Use the same weight, drained and dried. They are softer and won't crisp as much.
small red onion → Yellow onion or 3 sliced scallions. Yellow onion may need 1 extra minute to soften. Add scallions at the end with the lemon.
smoked paprika → Sweet paprika plus a pinch of ground coriander. You will lose the smoky note but still get good color and flavor.