Baby spinach and chickpea stir fry


Although suitable for the strictest vegetarians, this recipe for spinach and chickpea is an example of a well balanced dish that can please everyone.


2 cn chickpeas (drained and rinsed, 14 oz cans)
4 oz spinach (baby spinach leaves, rinsed)
1 cn tomato (chopped tomatoes, 16 oz can)
1 chili pepper (small red chili, seeded and finely sliced)
2 clv garlic (peeled and crushed)
1 onion (red onion, thinly sliced)
1 t cumin (ground)
2 T olive oil


  1. Heat the oil in a wok and add the cumin and onions, stir fry for approximately 5 minutes.
  2. Add the garlic and chilli and stir fry a further 2 minutes. Now add the chickpeas and tomatoes.
  3. Reduce the heat and simmer for approximately 10 to 15 minutes.
  4. Add the spinach 1 minute before removing from heat and stir through.


Serve with rice or noodles for a balanced meal. This keep the recipe as gluten free kif served with rice or rice noodles. Otherwise, serve with ordinary noodles.

4 servings
Preparation time
Cooking time
Total time
35 minutes