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Chickpeas With Garlic & Baby Spinach

Chickpeas With Garlic & Baby Spinach

So much flavor and is so simple to prepare! Great for lunch or a dinner side dish. You can serve it on its own or with couscous, or orzo pasta, top it with a poached egg or add your favorite cooked sausage. Serve with a thick slice of toasted bread brushed with olive oil and rubbed with fresh garlic. If you are a cheese lover, add some fresh feta.

Serves: 3


  • 1 Tablespoon More Than Olives Garlic Olive Oil
  • 1 Medium Yellow Onion, chopped
  • 2 Fresh Garlic Cloves, minced
  • 1 Teaspoon Ground Cumin
  • 1 Teaspoon Smoked Paprika
  • 1 Tablespoon Tomato Paste
  • 1 Can Chickpeas (garbanzo beans), 15 oz, drained, rinsed
  • 1 1/2 Cup Chicken or Vegetable Stock
  • 1/2 Teaspoon Kosher Salt
  • Freshly Ground Black Pepper, to taste
  • Cayenne or your favorite if you want it spicy, add to desired taste 1 Bag Fresh Baby Spinach, 6 oz
  • Fresh Lemon Juice, to drizzle


Heat the More Than Olives Garlic Olive Oil in a large, heavy saucepan over medium heat. Add the chopped onion and cook for about three minutes, stirring often. Add the minced garlic, cumin, smoked paprika, tomato paste, and 1⁄2 teaspoon salt. Continue stirring and cooking for another two minutes, until fragrant and the tomato paste has turned a darker color. Add the chickpeas, the stock, and the cayenne, if wanting it spicy to the pot. Bring to a simmer and cover. Reduce the heat, and simmer for 15 minutes.

Stir in the spinach, a handful at a time, just until the spinach wilts. Taste the broth and adjust the seasonings to your liking. Simmer for another few minutes.

Serve with a topping of freshly ground black pepper and a light drizzle of fresh lemon juice.