A warmly spiced chickpea and spinach dish at 218 calories. Cumin, ginger, cinnamon, and coriander bring genuine Moroccan character.
This Moroccan Chickpeas with Spinach is a wonderfully aromatic vegetarian main, built on a base of dry-fried onions and a generous blend of warming spices. Chickpeas and wilted spinach simmer together in this fragrant mixture until everything is tender and infused with flavor. At 218 calories and 4 WW Classic Points per serving, it is a genuinely satisfying plant-based dinner.
Recipe Info
Serves: 4 | Prep Time: 10 minutes | Cook Time: 35 minutes | Calories per serving: ~218
Nutrition per Serving (Estimated)
Protein: 12g | Fat: 3g | Carbohydrates: 35g | Fiber: 9g
WW Classic Points: Approximately 4 points per serving. Note: This estimate is based on the legacy WW points system and is provided as a general reference only.
Ingredients
- 2 medium onions, chopped
- 1 tablespoon cumin seeds
- 2 garlic cloves, crushed
- 1/2 tablespoon ground ginger
- 1/2 tablespoon ground cinnamon
- 1 tablespoon ground coriander
- 30ml / 1.5 fl oz vegetable stock
- 2 cans (400g each) chickpeas, drained
- 4 ripe tomatoes, skinned and chopped
- 250g / 10oz spinach, washed
- Olive oil spray
- Salt and freshly ground black pepper, to taste
Instructions
- Cook the onions. Preheat a large frying pan or wok and lightly spray with olive oil spray. Add the onions and cook for 5 minutes until browned. Stir in the cumin seeds and garlic and cook for a further minute.
- Add the spices. Stir in the remaining spices, mixing well to coat the onions.
- Simmer the chickpeas. Pour in the vegetable stock and bring to a simmer. Stir in the chickpeas and chopped tomatoes. Simmer uncovered for 20 minutes.
- Wilt the spinach. Meanwhile, roughly shred the spinach, place in a large saucepan, and cook for 2 to 3 minutes until wilted. Drain well through a sieve.
- Combine and finish. Add the wilted spinach to the chickpea mixture and cook for a further 2 to 3 minutes. Season with salt and black pepper. Serve.
Serving Suggestions
- Serve with a small portion of steamed couscous or brown rice
- Pair with warm whole-wheat flatbread for scooping
- A dollop of plain yogurt on top cools the spices nicely
- Offer as a hearty vegetarian main or a substantial side
- A squeeze of fresh lemon just before serving brightens the whole dish
Tips and Variations
- Toasting the cumin seeds briefly in the pan before adding the other spices deepens their flavor.
- Fresh spinach wilts quickly, so add it only in the final few minutes of cooking to preserve its color and nutrients.
- This dish is naturally vegan, making it a versatile option for mixed dietary needs.
- Adjust the spice quantities to taste, particularly the cinnamon, which can be reduced for a milder result.
- Leftover chickpeas keep well and taste even better the next day as the flavors continue to develop.
Why This Recipe Works
Building layers of spice, cumin seeds first, then ginger, cinnamon, and coriander, gives this dish real depth rather than a single flat spice note. Chickpeas are naturally high in fiber and protein, making this a genuinely filling plant-based main despite its modest calorie count. Wilting the spinach separately and adding it at the end preserves its bright color and prevents it from becoming overcooked and mushy within the finished dish.
Storage and Reheating
Store cooled chickpeas in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave. This dish also freezes well for up to 2 months.
Disclaimer: Nutritional information is estimated and may vary based on specific ingredients, brands, and portion sizes used. This recipe is for informational purposes only and is not a substitute for professional dietary or medical advice. Always consult a healthcare provider or registered dietitian for guidance tailored to your individual needs.
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