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


  • 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


Use blanched toasted almonds instead of pine nuts. Spanish smoked almonds would also be lovely in this.


  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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