Recipe: Smoky Sautéed Spinach and Chickpeas

A vegan friendly, one-pot main dish

The word smoky, when applied to food, usually calls to mind barbeque and other meat-centric meals, not a vegan feast. But here is a dish that’s as savory and satisfying as it is plant-centric and nutritious.

Advertising Policy

Cleveland Clinic is a non-profit academic medical center. Advertising on our site helps support our mission. We do not endorse non-Cleveland Clinic products or services. Policy

Smoked paprika, cumin, garlic, onion and fire-roasted tomatoes lay the groundwork for the mouth-watering flavors of this dish. With nourishing powerhouses like spinach and chickpeas, this dish has style and substance — in the form of protein, fiber, and nutrients — that will satiate hunger and satisfy taste buds.

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 yellow onion, thinly sliced
  • 2 cloves garlic, sliced
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • One 15-ounce can fire-roasted diced tomatoes
  • One 15-ounce can (no salt) chickpeas, drained and rinsed
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 1/8 teaspoon crushed red pepper flakes
  • 16 cups (10 ounces) fresh baby spinach

Instructions

  1. In a large pot, heat the oil over medium-high heat. Add the onion and stir to coat in the oil. Cover tightly and cook, stirring occasionally, until softened, about  5 minutes.
  2. Remove the lid and continue to cook, stirring often, until light golden brown, about 5 minutes more. Stir in the garlic and cook until fragrant, about 30 seconds. Add the paprika and cumin, and cook, stirring, for 30 seconds.
  3. Add the tomatoes, chickpeas, salt, black pepper and red pepper flakes and cook, stirring often, until heated through, 3 to 4 minutes.
  4. Add about a quarter of the spinach to the pot, cover tightly, and cook until wilted, 1 to 2 minutes, then stir to combine. Repeat with the remaining spinach. Stir together until well-combined and serve.

Nutritional facts per serving

Yields four servings

Calories 218
Total fat 8 g
Saturated fat 1 g
Protein 9 g
Carbohydrate 27 g
Dietary fiber 8 g
Sugar 4 g
Added sugar 0 g
Cholesterol 0 mg
Sodium 399 mg

Advertising Policy

Developed by Sara Quessenberry for Cleveland Clinic Wellness

Advertising Policy
Advertising Policy