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

Jump to Recipe

Introduction

This vibrant spinach dish with chickpeas, pine nuts, and golden raisins is a flavorful and nutritious side or light meal. The combination of spices and textures creates a delightful balance that’s both comforting and exciting for your taste buds.

A metal frying pan holds a mixture of cooked chickpeas, bright green spinach leaves, golden raisins, and small pale pine nuts, all lightly coated in a reddish-orange sauce. The chickpeas are soft and round, scattered evenly with the fresh wilted spinach leaves that appear shiny and tender. The golden raisins add small bursts of color, while the pine nuts bring texture and a creamy off-white contrast. The pan rests on a wooden board with some pine nuts spilled beside it, and a metal slotted spoon lies inside the pan, partially covered by the food. The background surface is a white marbled texture with a grey and white checkered cloth underneath the board. 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 softened and fragrant.
Step 2: Stir in the ground cumin and smoked paprika, then add the drained chickpeas and raisins. Cook for about 2 minutes, allowing the spices to coat the chickpeas evenly.
Step 3: Add the spinach to the pan and cook just until it wilts, stirring gently to combine all ingredients.
Step 4: Mix in the toasted pine nuts, drizzle a little extra olive oil over the top, and serve warm.

Tips & Variations

If you don’t have pine nuts, use blanched toasted almonds or Spanish smoked almonds as a delicious substitute.
For a bit of heat, sprinkle in a pinch of chili flakes with the spices.
Try adding fresh lemon juice just before serving for a bright, zesty finish.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat, stirring occasionally, or microwave until warmed through. Spinach may release some liquid when reheated, so drain any excess if needed before serving.

How to Serve

A close-up of a pan filled with a mix of cooked chickpeas, bright green spinach leaves, and golden pine nuts scattered on top. The chickpeas are soft and round with a slightly orange tint, and the spinach leaves look fresh and slightly wilted from cooking. The metal pan has a few stains and bits of food around the edges, with a large spoon resting inside it. The pan sits on a wooden board over a white and gray checkered cloth, all placed on a white marbled surface. Some pine nuts are spilled beside the pan, adding a casual touch. 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 make sure to cook fresh chickpeas thoroughly before adding to this dish, as canned chickpeas are already cooked and ready to use.

Is this dish suitable for vegans?

Absolutely. This recipe is naturally vegan, using only plant-based ingredients and olive oil.