Dinner

Spinach with Chickpeas, Pine Nuts & Raisins Recipe

Name: Spinach with Chickpeas, Pine Nuts & Raisins Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mediterranean
Ingredients: 200g spinach; 1 large long shallot, sliced; 400g can chickpeas, drained; ½ tsp ground cumin; ½ tsp smoked paprika; 2 garlic cloves, crushed; Salt, to taste; 2 tbsp olive oil, plus a drizzle; 2 tbsp toasted pine nuts; 4 tbsp golden or flame raisins

ByLuna Ryder November 1, 2025November 1, 2025

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Introduction

This vibrant spinach dish with chickpeas, pine nuts, and raisins is a delightful blend of textures and flavors. It’s quick to prepare and makes a perfect light meal or side, combining earthy spices with a touch of sweetness.

A white pan filled with a cooked mixture of three main layers: bright orange chickpeas scattered evenly, fresh dark green spinach leaves wilted but still vibrant, and light tan pine nuts sprinkled all over the top, adding texture. The mixture looks lightly coated with a reddish-orange seasoning, making the ingredients shine. A metal slotted spatula is resting inside the pan, partially covered by the food. The pan sits on a wooden board placed over a white marbled surface with a grey and white checkered cloth nearby, and some pine nuts are scattered beside the pan. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp olive oil, plus a drizzle
1 large long shallot, sliced
2 garlic cloves, crushed
½ tsp ground cumin
½ tsp smoked paprika
400g can chickpeas, drained
4 tbsp golden or flame raisins
200g spinach
2 tbsp toasted pine nuts

Instructions

Step 1: Heat the olive oil in a large non-stick pan over medium heat. Add the sliced shallot and crushed garlic, and cook until softened but not browned, about 3–4 minutes.
Step 2: Stir in the ground cumin and smoked paprika, then add the drained chickpeas and raisins. Cook for 2 minutes, stirring occasionally to combine the spices fully.
Step 3: Add the spinach to the pan and cook until it is just wilted, stirring to evenly distribute it.
Step 4: Mix in the toasted pine nuts. Serve immediately with an extra drizzle of olive oil on top for added richness.

Tips & Variations

If you don’t have pine nuts, use blanched toasted almonds or Spanish smoked almonds for a tasty alternative.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave to preserve the texture of the spinach and chickpeas.

How to Serve

A round silver pan filled with cooked spinach leaves that are dark green and slightly wilted, mixed with several layers of golden chickpeas and small light tan pine nuts spread evenly throughout. A silver slotted spoon with a wooden handle rests inside the pan, partially covered by the food. The pan sits on a wooden board, with some pine nuts scattered on the board near the pan. A light gray and white checkered cloth is placed to the right side on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh chickpeas instead of canned?

Yes, but fresh chickpeas should be cooked until tender before adding to the recipe, as canned chickpeas are already cooked.

Can this dish be served cold?

It’s best served warm to enjoy the full flavor of the spices and wilted spinach, but it can be eaten at room temperature if preferred.