🇲🇦 Morocco · Food
Chickpea and Spinach Tagine
By eatmundo · August 3, 2026
🇲🇦 MAA light yet flavorful vegetarian tagine combining earthy chickpeas with fresh, wilted spinach. It is a staple side dish in Moroccan homes, brightened with lemon and cumin.
Ingredients
check them off as you prepareHow to Make It
- 1
Heat 3 tbsp olive oil in a wide skillet over medium heat and sauté 4 crushed garlic cloves for 1 minute until fragrant.
- 2
Stir in 1 tsp paprika and 1 tsp cumin, allowing the spices to bloom in the oil for 30 seconds without burning.
- 3
Add 400g cooked chickpeas to the skillet, stirring to coat them well in the spiced oil for 2 minutes.
- 4
Gradually add 500g fresh spinach in handfuls, letting it wilt into the chickpeas while stirring gently.
- 5
Once all spinach has wilted, season with 0.5 tsp salt and continue cooking for 3 minutes to allow flavors to meld.
- 6
Squeeze the juice of 0.5 lemon over the mixture, tossing quickly to ensure the acid is evenly distributed.
- 7
Transfer to a serving dish and serve warm or at room temperature.
- 8
Top with a final drizzle of fresh olive oil before serving, which adds a silky texture and brightness to the dish.
Frequently Asked Questions
Can I use canned chickpeas?+
Yes, canned chickpeas are perfect for this dish; just ensure you drain and rinse them thoroughly first.
Should I use baby spinach?+
Baby spinach is preferred as it is tender and requires very little cooking time, but regular spinach works if you remove the tough stems.
Is this served hot?+
It is versatile and can be served as a hot side dish or even as a warm salad at room temperature.
Can I add spice?+
Absolutely, add a pinch of chili flakes or harissa paste during step 2 for a spicy Moroccan kick.
🇲🇦 MAMundo Match
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