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Moroccan-spiced chickpeas and spinach

  • 0:15 Prep
  • 0:10 Cook
  • 4 Servings


  • 250g frozen chopped spinach, thawed
  • 1 tablespoon olive oil
  • 3 garlic cloves, crushed
  • 2 teaspoons Moroccan seasoning
  • pinch chilli powder
  • 2 x 400g cans chickpeas, drained, rinsed
  • 3 roma tomatoes, chopped


  • 1
    Place spinach in a colander. Using the back of a large spoon, press spinach to remove any excess liquid.
  • 2
    Heat oil in a large frying pan over medium heat. Add garlic and spices. Cook for 1 minute or until fragrant. Add chickpeas and spinach. Cook, stirring, for 2 to 3 minutes or until heated through. Add tomatoes. Cook, stirring, until tomatoes are heated through. Season with pepper. Serve.

Source: taste.com.au


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