Dinner

Spinach with Chickpeas, Pine Nuts, and Raisins Recipe

Name: Spinach with Chickpeas, Pine Nuts, and Raisins Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mediterranean
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; Blanched toasted almonds or Spanish smoked almonds (in place of pine nuts)

ByCleo Brixton January 16, 2026January 16, 2026

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Introduction

This vibrant spinach dish combines tender chickpeas, sweet raisins, and crunchy pine nuts for a delightful vegetarian side or light meal. The warm spices add depth, making it both comforting and flavorful.

A round silver pan contains a mix of cooked chickpeas, bright green spinach leaves, golden raisins, and pale yellow pine nuts, all lightly coated with a reddish seasoning oil. The chickpeas are soft and round, spread evenly throughout the pan, while fresh spinach leaves add a glossy, textured layer on top. Golden raisins are scattered, adding spots of bright orange, and pine nuts are sprinkled across the whole dish, providing small, smooth shapes. A large slotted metal spoon with a silver handle rests inside the pan, partially covered by the food. The pan sits on a wooden board with a white marbled background partially covered by a gray and white checkered cloth. 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, cooking until they soften and become fragrant, about 3-4 minutes.
Step 2: Stir in the ground cumin and smoked paprika, then add the drained chickpeas and raisins. Cook together for 2 minutes, allowing the spices to coat the chickpeas and the raisins to plump slightly.
Step 3: Add the spinach to the pan and cook just until it wilts, stirring occasionally to combine all ingredients evenly.
Step 4: Remove the pan from heat and stir in the toasted pine nuts. Serve immediately with an extra drizzle of olive oil on top for added richness.

Tips & Variations

No pine nuts? Use blanched toasted almonds instead. Spanish smoked almonds also add a lovely flavor.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat, adding a splash of water or olive oil if needed to loosen the dish.

How to Serve

A round metal pan filled with a cooked dish that has three main layers: large fresh green spinach leaves with a shiny, slightly wilted texture spread evenly on top and throughout, golden brown chickpeas scattered all over, and small light beige pine nuts sprinkled on top. The pan rests on a wooden board with a white marbled surface beneath, alongside some loose pine nuts and a white pepper shaker. A metal slotted spoon with a brown handle lies inside the pan, touching the food. 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 using. Canned chickpeas are convenient and save time.

Is this dish suitable for vegans?

Absolutely. All ingredients are plant-based, making it a great vegan-friendly option.