By eatmundo · August 3, 2026
🇲🇦AI-generated imageSame ingredients, elsewhere in the world
7 matchesDishes from other countries' kitchens, made from the same core ingredients as Chickpea and Spinach Tagine. The percentage is the share of ingredients the two recipes have in common.
Espinacas con Garbanzos (Andalusian Spinach with Chickpeas)In Spain · same ingredients· Same technique63%
Frango no ChurrascoIn Portugal · same ingredients62%
Arnabit Mekli (Fried Cauliflower)In Lebanon · same ingredients62%
A 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.
According to eatmundo's ingredient comparison, the closest dish to Chickpea and Spinach Tagine from another cuisine is Espinacas con Garbanzos (Spain): the two share 63% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow 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
What is Chickpea and Spinach Tagine?
Chickpea and spinach tagine is a Moroccan vegetable stew flavored with garlic, paprika, and cumin. It is cooked in a traditional conical dish and is typically served as a main course for lunch or dinner, often accompanied by couscous or bread.
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.
🇲🇦AI-generated image
