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Warm chickpeas with spinach and harissa recipe

Warm chickpeas with spinach and harissa recipe

35 ratings

Liven up your spinach salad by adding nutritious chickpeas gorgeously spiced with fiery harissa for an even more satisfying side. This dish is full of flavour and can be rustled up in a matter of minutes. See method

  • Serves 4
  • 5 mins to prepare and 10 mins to cook
  • 174 calories / serving
  • Healthy
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free


For the corn

  • ½ tbsp olive oil
  • 3 large garlic cloves, crushed
  • 2 tsp Harissa paste
  • 2 x 400g tins chickpeas, drained and rinsed
  • 200ml vegetable stock
  • 200g spinach
  • 1 lemon, zested
If you don't have chickpeas, you can use any tinned bean in water

Each serving contains

  • Energy

  • Fat

    6g 8%
  • Saturates

    1g 4%
  • Sugars

    2g 2%
  • Salt

    1.6g 27%

of the reference intake
Carbohydrate 21.7g Protein 10.4g Fibre 6.9g


  1. Heat the olive oil in a pan set over a medium heat. Add the garlic and fry for 1-2 mins, until fragrant, then stir in the harissa paste.
  2. Add the chickpeas and stock, then mix well. Leave to simmer for 4-5 mins, then stir in the spinach. Cook for a further 5 mins.
  3. Stir through the lemon zest and season to taste. Serve.

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