• Cooking Time: 15 minutes
  • Servings: 12
  • Preparation Time: 35


  • 2 pounds baby spinach
  • 3 tablespoons extra virgin olive oil, divided
  • 1 medium red onion, finely chopped
  • 5 cloves garlic, minced
  • 1 19 ounce can chickpeas, rinsed
  • 1 1/2 tsp. dried thyme
  • 1 1/2 tsp. dried oregano
  • 1 1/2 tsp. ground cumin
  • 1 teaspoon kosher salt
  • 1/2 teaspoon hot paprika
  • 1/2 cup golden raisins
  • 1/2 cup reduced sodium chicken broth or vegetable broth


  • Rinse spinach and let drain in a colander.
  • Place half the spinach in a Dutch oven over medium heat.
  • Cook, tossing with tongs and adding the remaining spinach by the handful until all is added and wilted, 6 to 8 minutes.
  • Drain in the colander.
  • Let cool slightly, then coarsely chop.
  • Wipe out the pan, then heat 1 tablespoon oil over medium heat.
  • Add onion and garlic and cook, stirring until the onion is tender and lightly brown.
  • Stir in chickpeas, thyme, oregano, cumin, salt and paprika.
  • Using a potato masher, mash some of the chickpeas, then cook, stirring, for 3 minutes.
  • Stir in raisins and broth, scraping up any browned bits.
  • Add the chopped spinach and stir gently to combine.
  • Remove from the heat and let stand 10 minutes.
  • Drizzle with remaining 2 tablespoons oil just before serving.


I got this recipe from my friend Martha, it's so simple and everyone loves it.

Author Credit: Martha

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