Recipe: Mediterranean Spinach With Chickpeas

More

Makes 4 servings

    • ¼ cup olive oil
    • 5 garlic cloves, chopped
    • 2 pounds spinach, chopped
    • 1 16-ounce can chickpeas
    • 2 teaspoons ground cumin
    • 1 teaspoon ground coriander
    • 2 teaspoons paprika
    • ¼ teaspoon cayenne pepper
    • 1 teaspoon salt

Heat the oil in a medium pot over medium heat.

Stir in the garlic, cooking about a minute, then stir in the spinach, cooking until wilted. Add the contents of the chickpea can, then the rest of the ingredients and one cup water.

Cook on medium heat, stirring occasionally, until there is about an inch of thick liquid as the bottom of the pan, about 20 to 30 minutes.

Serve with rice or couscous if desired.

Jump to comments
Presented by

Max Fisher is a former writer and editor at The Atlantic.

Get Today's Top Stories in Your Inbox (preview)

CrossFit Versus Yoga: Choose a Side

How a workout becomes a social identity


Join the Discussion

After you comment, click Post. If you’re not already logged in you will be asked to log in or register. blog comments powered by Disqus

Video

CrossFit Versus Yoga: Choose a Side

How a workout becomes a social identity

Video

Is Technology Making Us Better Storytellers?

The minds behind House of Cards and The Moth weigh in.

Video

A Short Film That Skewers Hollywood

A studio executive concocts an animated blockbuster. Who cares about the story?

Video

In Online Dating, Everyone's a Little Bit Racist

The co-founder of OKCupid shares findings from his analysis of millions of users' data.

Video

What Is a Sandwich?

We're overthinking sandwiches, so you don't have to.

Video

Let's Talk About Not Smoking

Why does smoking maintain its allure? James Hamblin seeks the wisdom of a cool person.

Writers

Up
Down

More in Health

Just In