Spice Market Chickpea and Spinach Ragout

  • Yield 6 servings

An intensely spiced side dish for the Passover meal stars chickpeas (garbanzos) and sprinach.


1 tablespoon olive oil
2 garlic cloves, minced
1 medium all-purpose onion, chopped
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/2 teaspoon crushed dried red chili flakes
1 (19-ounce) can chickpeas, drained and rinsed
2 cups tomato juice or water
1 large tomato, chopped
2 cups frozen chopped spinach, thawed
1 tablespoon lemon juice
Salt, to taste
1/4 cup chopped cilantro


  1. Heat oil in a nonreactive large saucepan over medium heat. Add garlic, onions, cumin, cinnamon, allspice and chili flakes. Saute 5 minutes until lightly browned. Add chickpeas, tomato juice and tomatoes, bring to a boil. Add spinach, reduce heat and simmer 10 minutes until spinach is heated through. Add lemon juice, salt and cilantro; serve.  



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