Sautéed Spinach and Chickpea Stir Fry with Garlic and Cumin

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

A vibrant and nutritious stir fry featuring tender spinach and hearty chickpeas, infused with aromatic garlic and cumin. This Mediterranean-inspired vegetarian recipe (gluten free), ready in about 20 minutes, pairs fresh spinach, canned chickpeas, drained and rinsed, extra virgin olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" 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

• 8 cups fresh spinach
• 1 cup canned chickpeas, drained and rinsed
• 2 tbsp extra virgin olive oil
• 4 garlic cloves, minced
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice

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 extra virgin olive oil in a large skillet over medium heat until shimmering. Add 4 minced garlic cloves and 1 tsp ground cumin, sauté for 1 minute until fragrant but not browned.
2. Step 2: Add 1 cup drained and rinsed canned chickpeas to the skillet, stirring occasionally for 3 minutes until chickpeas are warmed through and slightly toasted.
3. Step 3: Add 8 cups fresh spinach in batches, stirring and allowing it to wilt down before adding the next batch, cooking for about 4-5 minutes until all spinach is tender and bright green.
4. Step 4: Season with 1/2 tsp salt, 1/4 tsp black pepper, and finish by stirring in 1 tbsp lemon juice for brightness. Serve immediately.