site stats

Chickpeas With Spinach (Greek)


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


  • 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.


  • alydes

    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 🙂

  • Kimke

    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.

  • abouks

    I'm not really sure what happened. Made exactly as directed but my husband nor I enjoyed this dish. I served this with white rice and topped with feta cheese per other reviews. Thank God for the feta cheese, otherwise I don't think I could have eaten much. I'm very confused on the rave reviews?

  • enigma256

    Surprisingly tasty. It seemed kind of plain and boring so I wasn’t convinced to make it, but it was really good. I would make it again. I made the garbanzos from dried and I think that made a big difference.

  • Lizz Clements

    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.

  • Kimber M.

    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.

    Updated: 24 October 2011
    I was apprehensive, but this froze well for two months!
    I was prepared to have the peas be mushy, but they were not.
    I did use fresh chick peas, not canned.

  • Starrynews

    Great dish! Nice and easy to prepare; reheats well. I sprinkled with the recommended feta cheese. Thanks for sharing!

  • Mrs. Atkins

    I've made this recipe a couple times now for potlucks and I've been happy both times. This time I made it from dried chickpeas which I soaked 8 hours overnight and then cooked for two hours before making this recipe. (You still cook the chickpeas with the other ingredients for the length prescribed here.)<br/><br/>If people want more kick the recipe allows you to add red pepper flakes to taste so you can put more or less per your preference.<br/><br/>When I made it there was a lot of "soup" juice from the tomatoes and lemon (thus all the suggestions to serve over rice) so I tried to cook that down further so it would be easier to transport in a container that was not a bowl. Next time I will not do that because I think it made the spinach a little too wilty to cook it longer, although it still tasted good overall. (I had frozen spinach which I cooked in its bag in a boiling pot of water then an additional 7 minutes out of the bag with the other ingredients as instructed.) Other than that the recipe is very forgiving. You could have a little more or a little less of items and still have it come out okay.<br/><br/>This is a good comfort food and menu item basic. Not a wow recipe, but it's not a lot of work to make and provides a good source of protein that is filling.

  • dlyon2013

    THIS RECIPE IS WONDERFUL. I cut the recipe in half, used canned chickpeas, 1 bag fresh baby spinach, 1/4 of a small lemon and sprinkle with parmesan for an Italian dish. It was so delicious and I will be making this again. Next time I will definitely use the feta cheese and more lemon for the Greek flair. I would not serve this with anything but crusty bread as suggested. <br/>YUMMY, SUPER RECIPE. Thanks for sharing.

  • Greeny4444

    This made an excellent supper for us last night. I used 2 (14.5 oz) cans of chickpeas, and a heaping 1/2 tsp. of red pepper flakes. I also used 2 bunches of kale that I got at the farmer’s market, but frozen spinach (or even fresh bagged spinach) would be even more convenient! I put in 2 tsp. of lemon juice at the end, and we sprinkled feta cheese on top. The seasonings were perfect, and the taste was really good. I picked up some sourdough bread to go with this. A great meal with stuff I almost always have in my pantry. This is a keeper. Thanks, Evelyn!