Description
This Moroccan Chickpea Spinach Skillet is a warm, comforting bowl brimming with hearty chickpeas and vibrant baby spinach, all infused with fragrant Moroccan spices.
Ingredients
Scale
Skillet Ingredients:
- 1 medium yellow onion, fine dice
- 1 Tablespoon minced garlic
- ½ cup tomato sauce
- 1 cup low-sodium vegetable broth *
- 1 ¼ cup water
- 2 Medjool dates, pitted, finely chopped
- 2 teaspoons red wine vinegar
- 2 teaspoon tahini
- 1/8 teaspoon baking soda *
Spice/Herb Ingredients:
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika (+/-)
- ¼ teaspoon sweet paprika
- 1 teaspoon cumin (+/-) *
- ¼ to 1 teaspoon sea salt (+/-) *
- 1/8 teaspoon black pepper (+/-)
- Pinch to ¼ teaspoon crushed red pepper flakes (+/-)
Other Ingredients:
- 2 – [ 15.25 oz. cans ] chickpeas, drained and rinsed
- 2 cups chopped, packed fresh baby spinach
Instructions
- Please all the Spice/Herb Ingredients (except the crushed red pepper flakes) into a small bowl, mix well, set aside.
- In a large skillet, add the diced onions, sauté over medium-high heat for 7 to 9 minutes to soften, add a splash of water, if needed to avoid burning.
- Then lower the heat to medium, add the minced garlic, sauté, stir constantly for one minute.
- Next add all the remaining Skillet Ingredients and the Spice/Herb Mix, and simmer on medium-low for 7 minutes.
- After 7 minutes, then add the chickpeas and chopped baby spinach, stir well to incorporate, heat on medium-low temperature and cook for 3 to 5 minutes.
- Check the sauce thickness, if needed add more water, up to ¼ cup) to thin out the sauce, stir well to incorporate. Add the crushed red pepper flakes, stir to incorporate.
- Simmer on low for several minutes, then serve topped with freshly chopped cilantro and/or coupled with your favorite grain like quinoa or rice, or with a simple salad.
Notes
Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Servings: 4 (makes 4 cups)