Lemon-Tahini Chickpeas with Crispy Garlic & Spinach
Ingredients
- 2 cans (15 oz each)canned chickpeas (or 3 cups cooked)
- 3 tablespoonolive oil
- 6 clovesgarlic
- 4 cupfresh spinach
- 1lemon
- 3 tablespoontahini
- ½ cupvegetable broth
- ¼ teaspoonred pepper flakes
- ½ teaspoonkosher salt
- ¼ teaspoonblack pepper
Prep
- 01
Mince 6 garlic cloves (or leave whole for mild garlic flavor and easier removal).
- 02
Wash and roughly chop 4 cups fresh spinach, or use pre-washed spinach.
Method
- 01
Drain and rinse the chickpeas. Halve the lemon.
- 02
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. When shimmering, add the garlic cloves (leave them whole) and cook for 1 to 2 minutes, stirring, until golden and fragrant. Remove to a plate.
- 03
Add remaining 1 tablespoon oil to the pan, then add the chickpeas. Cook for 3 to 4 minutes, stirring occasionally, until lightly golden at the edges.
- 04
Whisk together tahini, vegetable broth, juice of half the lemon, red pepper flakes, salt, and black pepper in a small bowl. Pour into the pan and stir well, coating the chickpeas.
- 05
Reduce heat to medium and simmer for 3 to 4 minutes until the sauce is silky and coats the chickpeas.
- 06
Add the spinach in handfuls, stirring until wilted, about 2 minutes.
- 07
Taste and adjust with more lemon juice, salt, or pepper as needed. Stir in the crispy garlic cloves and serve warm.
Spice Tips
For deeper warmth, increase red pepper flakes to 1/2 teaspoon or add a pinch of smoked paprika. For a fresh pop, stir in fresh mint or dill just before serving. A dollop of Greek yogurt on the side adds richness and cools any heat.
Serve over rice, with warm flatbread, or in a bowl on its own. Keeps refrigerated for up to 3 days — reheat gently with a splash of water or broth to loosen the sauce. Substitute kale or arugula for spinach if you prefer.