Moroccan Spiced Chickpeas with Spinach

Moroccan Spiced Chickpeas with Spinach

These Moroccan spiced chickpeas with spinach are a comforting, flavour-packed dish that’s perfect for meal prep. Warm spices like cumin, coriander, smoked paprika and cinnamon create a rich, aromatic base, while chickpeas bring plant-based protein and fibre.


As the chickpeas simmer, they absorb the spiced sauce and develop deeper flavour over time , which is why this dish tastes even better the next day. Fresh spinach is folded in at the end to add colour and freshness without overpowering the spices.


This recipe is incredibly versatile. Enjoy it on its own, spoon it into wraps, serve it over grains, or pair it with roasted potatoes or eggs for a complete meal.

Moroccan Spiced Chickpeas with Spinach

Moroccan spiced chickpeas simmered with warm spices and spinach. A comforting, fibre-rich meal-prep recipe.

Author
Healthythandi
Prep Time
10 minutes
Cook Time
20 minutes
Servings
4
Cuisine
Moroccan-inspired

Ingredients

  • 2 tbsp olive oil
  • 1 medium onion, finely chopped
  • 1 red bell pepper, diced
  • 2 cloves garlic, minced
  • 1½ tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp smoked paprika
  • ½ tsp cinnamon
  • ½ tsp black pepper
  • Salt, to taste
  • 1–2 tbsp harissa paste
  • 2 cups cooked chickpeas (or about 1½ cans, drained and rinsed)
  • ½ cup water or vegetable stock
  • 2 large handfuls baby spinach
  • Optional finish:
  • Squeeze of fresh lemon juice

Directions

  1. Heat olive oil in a wide pan over medium heat.
  2. Add the chopped onion and cook for about 5–7 minutes until soft and translucent.
  3. Add the diced red bell pepper and cook for another 3–5 minutes until softened
  4. Add garlic, cumin, coriander, smoked paprika, cinnamon, black pepper and salt.
  5. Stir continuously for about 30 seconds until fragrant.
  6. This step helps deepen the flavour of the spices.
  7. Stir in the harissa paste and cook briefly to release its oils.
  8. Add the chickpeas and pour in the water or vegetable stock.
  9. Lower the heat slightly and simmer for 10–15 minutes until the sauce thickens and coats the chickpeas.
  10. Fold in the baby spinach and cook for 1–2 minutes until just wilted.
  11. Taste and adjust seasoning, finishing with a squeeze of lemon juice if desired.
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