Looking for a quick, nutritious, and flavor-packed meal that comes together in minutes? This Spicy Chickpea and Spinach Stir-Fry has become my go-to weeknight dinner solution. It’s not just deliciously satisfying – it’s also packed with protein, fiber, and iron, making it perfect for both vegetarians and meat-eaters alike.
Ingredients
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 6 cups fresh spinach, roughly chopped
- 1 medium onion, diced
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- ½ teaspoon red pepper flakes (adjust to taste)
- 1 lemon, juiced
- Salt and pepper to taste
Instructions
- Heat olive oil in a large skillet over medium heat. Add diced onions and cook until translucent, about 3-4 minutes.
- Add minced garlic and cook for another 30 seconds, stirring constantly to prevent burning.
- Toss in the chickpeas, curry powder, cumin, and red pepper flakes. Stir to coat evenly and cook for 5 minutes, letting the chickpeas get slightly crispy.
- Add the spinach in batches, stirring until it wilts down. This usually takes 2-3 minutes.
- Squeeze fresh lemon juice over the mixture and season with salt and pepper to taste.
- Give everything a final stir and cook for an additional minute to let the flavors meld together.
Cook Time and Serving Size
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Recipe Notes
For best results, make sure to dry your chickpeas thoroughly after rinsing them – this helps them get slightly crispy during cooking. If you like your stir-fry extra spicy, feel free to add more red pepper flakes or a dash of your favorite hot sauce. The leftovers keep well in an airtight container for up to 3 days and actually taste even better as the flavors develop.
You can easily customize this dish by adding other vegetables like bell peppers or mushrooms. For a heartier meal, serve it over brown rice or quinoa. If you’re using canned chickpeas, look for low-sodium options to better control the salt content of your dish.
Don’t skip the lemon juice at the end – it really brightens up all the flavors and brings the dish together. If you find yourself without fresh spinach, frozen works too – just be sure to thaw and drain it well before adding to the pan.
Spicy Chickpea and Spinach Stir-Fry
Ingredients
- 2 cans 15 oz each chickpeas, drained and rinsed
- 6 cups fresh spinach roughly chopped
- 1 medium onion diced
- 4 cloves garlic minced
- 2 tablespoons olive oil
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- ½ teaspoon red pepper flakes adjust to taste
- 1 lemon juiced
- Salt and pepper to taste
Instructions
- Heat olive oil in a large skillet over medium heat. Add diced onions and cook until translucent, about 3-4 minutes.
- Add minced garlic and cook for another 30 seconds, stirring constantly to prevent burning.
- Toss in the chickpeas, curry powder, cumin, and red pepper flakes. Stir to coat evenly and cook for 5 minutes, letting the chickpeas get slightly crispy.
- Add the spinach in batches, stirring until it wilts down. This usually takes 2-3 minutes.
- Squeeze fresh lemon juice over the mixture and season with salt and pepper to taste.
- Give everything a final stir and cook for an additional minute to let the flavors meld together.