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Sautéed Chickpeas & Spinach

Serving Size
Cooking Time


6-8 minutes

Prep Time

5 min



Cooking Class: A very simple-tasty recipe for chickpeas and spinach. It can be spicy or not depending on if you use the red pepper flakes.
Sautéed Chickpeas & Spinach

Calorie Breakdown:

634 Total Calories

This is a very simple recipe with lots of flavor. It only takes a short time to make.

You can make it with or without the dry red pepper flakes…add more if you want it hotter.

It’s a great accompaniment for grilled lamb chops or a roasted chicken. It’s really tasty tossed with some small pasta and topped with Romano cheese, (what isn’t good topped with Romano Cheese?) !Ha!

In the video, I served mine with a polenta. Click here, if you would like to see the video and get the recipe for the Creamy Cauliflower & Charred Vegetable Polenta in the video.


1 tablespoon olive oil

10 grams fresh garlic (2 cloves…minced)

15.5 ounce can of chickpeas (drained)

1/2 teaspoon red pepper flakes

10 ounces of fresh spinach (rough chopped)

salt to taste


Heat the oil over medium heat.

Add the garlic; cook it for about 30 seconds

Add the drained chick peas and red pepper flakes

I add a little salt about now…

When the chickpeas are hot (probably 3-4 minutes, add the spinach and keep tossing until the spinach is wilted. (Don’t overcook with spinach because it will start to release a lot of water.)

Season to taste with salt.


Note: I recommend watching the video. You will be able to see how brown I made my garlic, etc…

Click on the following link to watch a video of exactly how to make this recipe:

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