Spinach with chickpeas, pine nuts & raisins

Enjoy this simple spinach side dish with Spanish-style chicken dishes. Toasted almonds work well, too

  • Prep:5 mins
    Cook:10 mins
  • Easy

Nutrition per serving

  • kcal 280
  • fat 13g
  • saturates 1g
  • carbs 30g
  • sugars 0g
  • fibre 5g
  • protein 8g
  • salt 0.1g

Ingredients

  • 2 tbsp olive oil, plus a drizzle
  • 1 large long shallot, sliced
  • 2 garlic cloves, crushed
  • ½ tsp ground cumin
  • ½ tsp smoked paprika
  • 400g can chickpeas, drained
  • 4 tbsp golden or flame raisins
  • 200g spinach
  • 2 tbsp toasted pine nuts

Tip

NO PINE NUTS?
Use blanched toasted almonds instead of pine nuts. Spanish smoked almonds would also be lovely in this.

Method

  1. Heat the olive oil in a large non-stick pan. Add the shallot and garlic, and cook until softened. Add the spices, chickpeas and raisins, and cook for 2 mins.

  2. Tip in the spinach and cook until just wilted. Stir in the pine nuts and serve with an extra drizzle of oil.

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