Sautéed Garlic Spinach and Chickpea Stir Fry

By AislePrompt Editorial · Published 2026-06-29 · Updated 2026-06-29

A quick stir fry of tender spinach and chickpeas with aromatic garlic and a hint of chili for a nutritious, flavorful side or light meal. This Mediterranean quick recipe (vegetarian, vegan), ready in about 15 minutes, pairs fresh baby spinach, canned chickpeas, drained and rinsed, and garlic cloves, minced for a weeknight-friendly dinner. Each serving lands at about 220 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 6 cups fresh baby spinach
• 1 can (15 oz) canned chickpeas, drained and rinsed
• 4 garlic cloves, minced
• 1/2 tsp red chili flakes
• 2 tbsp olive oil
• 3/4 tsp salt
• 1/4 tsp black pepper
• 1 lemon wedge

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add 4 minced garlic cloves and 1/2 tsp red chili flakes; sauté for 30 seconds until fragrant but not browned.
2. Step 2: Add 1 can (15 oz) drained chickpeas and sauté for 3 minutes until they begin to crisp slightly on the edges.
3. Step 3: Add 6 cups fresh baby spinach and stir frequently for 2-3 minutes until wilted and tender.
4. Step 4: Season with 3/4 tsp salt and 1/4 tsp black pepper; squeeze juice from 1 lemon wedge over the stir fry and toss to combine.
5. Step 5: Serve immediately as a nutrient-packed side dish or light vegetarian main.