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Our Blog: March 31, 2023

Spanish Spinach and Chickpeas

Give your weeknight meal a traditional Spanish boost with this tapas-inspired dish. What are tapas you might ask? They’re basically snacks, appetizers, or small plates that originated in Spain.

You can make a variety of tapas your entire meal, or they can be filling enough to steal the show as the main dish. That’s entirely up to you (and your taste buds).

Our Grow Fit-approved recipe for Spanish Spinach and Chickpeas is inexpensive, easy to make, packed with flavor, and comes together in about 15 minutes. The hearty spices give the tomato puree a savory edge, making it the perfect sauce to boost the mild taste of the chickpeas and spinach.

This recipe is packed with nutrients and gives your family a healthy dose of those all-important greens too. It’s the perfect choice for our school’s Veggies Early & Often campaign. We love introducing young children to a big variety of vegetables early on to help encourage a lifetime of smart choices.

Let’s get started! Go ahead and grab these things:

  • 4 Tbsp. oil
  • 2 cups chickpeas
  • ½ onion, diced
  • ½ cup tomato puree
  • 2 cups fresh baby spinach, tightly packed
  • 2 cloves garlic, minced
  • ¼ tsp. cumin
  • ¼ tsp. paprika
  • Dash of black pepper

Children will love giving you a hand with the first step of this recipe. The rest is done over a hot stove, so they can stick around to observe the process from a safe distance or just return when it’s ready. You could also have them help by measuring each of the ingredients.

  1. First, have your little helper drain and rinse the chickpeas. Set them aside for now.
  2. Heat oil in a medium sauté pan. Cook the onion and garlic over medium heat until golden brown. Mix in the paprika and cumin.
  3. Add the tomato puree and a dash of pepper. Stir together and simmer for 2 minutes.
  4. Now add the spinach and cover the pan with a lid to steam and wilt the leaves. Lower heat and let simmer for 2 to 4 minutes.
  5. Finally, add the chickpeas and mix it all together until well combined. Cook for another 4 to 6 minutes to warm throughout before serving.

 This dish serves four people and reheats quite well if you have leftovers. You can easily pair this with a protein or crusty whole-wheat bread for more substantial appetites. Enjoy!

*This recipe is veggie-forward and is approved by the Partnership for a Healthier America to meet the Veggies Early & Often guidelines. Approved 3/3/23.