• mollyhodgen

Spiced chickpeas with garlic, spinach and shallot

I made this as a quick, nutritious lunch option that required very little thought whilst satisfying a few hungry mouths. You could most definitely mix up the spices depending on what you fancy - although the shallots are the real star here (just make sure to cook them long enough to become lovely and soft). Good on its own but also piled on top of a slice of toasted pumpernickel for something more substantial.

Spiced chickpeas with garlic, spinach and shallot

Serves 2

5 mins prep, 15 mins cook

Vegetarian (easily made vegan)


1 can chickpeas, drained and rinsed

100g spinach

1 tbsp olive oil

2 medium shallots, finely sliced

1 garlic clove, crushed

1 tsp ground cumin (generous)

1/2 tsp chilli flakes

Squeeze of lemon juice


Knob of butter (optional)

To serve: drizzle of chilli oil/harissa yoghurt (mix plain yoghurt with harissa paste to taste)


1. Heat the olive oil and butter (if using) in a medium frying pan. Add the shallot and cook for 8-10 minutes until soft. Add the garlic and spices and cook for a further 2 minutes.

2. Add the chickpeas and cook for 5 or so minutes until hot. Stir thoroughly to coat in the spices. Once hot, squeeze a little lemon juice into the pan along with some seasoning. Taste and adjust as necessary.

3. Add the spinach and stir until wilted. Serve immediately with any optional extras (chilli oil/harissa yoghurt/pumpernickel).

Spiced chickpeas with garlic, spinach and shallot