Catalan Chickpeas and Spinach Recipe

Catalan Chickpeas and Spinach Recipe

How To Make Catalan Chickpeas and Spinach

A wonderful salad with Spanish origins! This chickpeas and spinach salad has a nutty and refreshing seasoning for a savory side dish to accompany your meal.

Preparation: 5 minutes
Cooking: 10 minutes
Total: 15 minutes



  • 5ozfresh baby spinach
  • 1tbspolive oilplus extra for drizzling
  • 1white onionsmall, peeled and thinly sliced
  • 6garlic clovespeeled and minced
  • 1tspsmoked paprikaplus extra for serving
  • ½tspground cumin
  • 30ozchickpeasrinsed and drained
  • ½cupraisins
  • cuppine nutstoasted
  • sea saltto taste
  • black pepperfreshly cracked


  1. Place the spinach in a colander and rinse with water. Set aside.

  2. Heat oil in a large sauté pan over medium-high heat.

  3. Add onion and sauté for 5 minutes, stirring occasionally, until softened.

  4. Add in the garlic, paprika, cumin and stir to combine. Cook for 1 more minute, stirring occasionally.

  5. Reduce heat to medium.  Add the still-wet spinach to the pan, cover with a lid, and wait for 1 to 2 minutes until the spinach has wilted.

  6. Stir in the chickpeas and raisins until combined. Then continue to cook for 1 to 2 minutes, until the chickpeas are heated through.

  7. Taste and season generously with salt (about 1 teaspoon) and black pepper, to taste.

  8. Serve warm, garnished with toasted pine nuts, an extra drizzle of olive oil, and a pinch of paprika.

Recipe Notes


– To store, transfer to a sealed container and refrigerate for up to 3 days.



  • Calories: 995.80kcal
  • Fat: 24.35g
  • Saturated Fat: 2.38g
  • Monounsaturated Fat: 7.57g
  • Polyunsaturated Fat: 10.14g
  • Carbohydrates: 156.40g
  • Fiber: 28.90g
  • Sugar: 35.47g
  • Protein: 47.49g
  • Sodium: 740.31mg
  • Calcium: 190.89mg
  • Potassium: 2021.58mg
  • Iron: 11.64mg
  • Vitamin A: 187.28µg
  • Vitamin C: 22.71mg
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