Chickpea and Spinach Stir-Fry

Nothing beats a quick and flavorful stir-fry that comes together in minutes! This Chickpea and Spinach Stir-Fry is packed with protein, loaded with greens, and bursting with warm, comforting spices. It’s one of those meals that feels both hearty and light at the same time—perfect for busy weeknights or when you’re craving something satisfying but not too heavy. Let’s get cooking!

Why You’ll Love This Recipe

If you love bold flavors, nourishing ingredients, and minimal cleanup, this stir-fry is for you! It’s packed with plant-based protein, iron-rich spinach, and warm, toasty spices that come together in just 20 minutes.

• Quick & Easy: Ready in under 20 minutes—perfect for those busy nights.
• Healthy & Nutritious: Loaded with protein-packed chickpeas and vitamin-rich spinach.
• Flavorful: A delicious blend of cumin, garlic, and a hint of lemon for brightness.
• One-Pan Magic: Fewer dishes = less stress for cleanup!
• Customizable: Add your favorite veggies, grains, or spices to make it your own.

Ingredients Breakdown

Essentials

Pro Tips

• For extra flavor, toast the cumin in the pan before adding other ingredients.
• Rinse canned chickpeas well to remove excess sodium and improve their texture.
• Fresh spinach wilts quickly—add it right at the end to keep it from getting too mushy.

Step-by-Step Instructions

1. Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook for 2-3 minutes until softened.
2. Stir in the minced garlic, cumin, paprika, and red pepper flakes. Cook for another minute until fragrant.
3. Add the chickpeas and stir well to coat them in the spices. Let them cook for about 5 minutes, stirring occasionally.
4. Turn the heat down slightly and toss in the chopped spinach. Stir until the spinach is wilted but still vibrant, about 2 minutes.
5. Season with salt, black pepper, and a squeeze of fresh lemon juice. Give everything a final stir and remove from heat.
6. Serve warm and enjoy! This goes great with rice, quinoa, or a slice of toasted bread.

Chef’s Tips and Tricks

• Don’t overcook the spinach—adding it at the last minute keeps it fresh and nutrient-packed.
• For crispy chickpeas, let them sit in the pan without stirring for a minute or two before tossing.
• If you love extra bold flavor, add a pinch of smoked paprika or a dash of soy sauce.
• Meal prep tip: Store leftovers in an airtight container for up to 3 days—perfect for quick lunches!

Recipe Variations and Serving Suggestions

• Add Protein: Toss in some tofu or shrimp for an extra boost of protein.
• Make It Creamy: Stir in a spoonful of coconut milk or tahini for a rich, velvety texture.
• Boost the Veggies: Bell peppers, zucchini, or cherry tomatoes make great additions.
• Serve It Differently: Use as a stuffing for pita bread or serve over couscous for a Mediterranean twist.

FAQs

Can I use dried chickpeas instead of canned?

Yes! Soak and cook dried chickpeas ahead of time. You’ll need about 1.5 cups of cooked chickpeas for this recipe.

How can I store leftovers?

Store in an airtight container in the fridge for up to 3 days. Reheat in a pan with a splash of olive oil.

Can I use frozen spinach?

Absolutely! Just make sure to thaw and drain excess water before adding it to the pan.

Is this recipe spicy?

It has a mild kick from the red pepper flakes, but you can easily leave them out for a completely mild dish.

Recipe Card

Did you try this recipe? I’d love to hear how it turned out! Leave a comment below, tag me on social media, or share with a friend who’d love this quick and delicious stir-fry. Happy cooking!