The Flaming Vegan

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Spanish Style Chickpeas with Spinach and Pine Nuts
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Spanish Style Chickpeas with Spinach and Pine Nuts

I love creating this meatless meal for my family. Just last week my grandson was spending the weekend with me. He asked what we were having for dinner and I explained what I was cooking. He asked if I wouldn’t mind going to the market and buying him some fresh spinach. I was very surprised at his request. This is a child that refuses to eat anything. Everyday we have such a hard time getting him to eat. 

I asked my grandson about his request and he explained that he would rather have the spinach and chick peas that I made for dinner. He also asked if I would make him a pan of spinach with chopped garlic and sautéed in olive oil. I was very pleased at his request and headed off to the market. This is a child that won’t touch a vegetable on his plate. But now he wants spinach. 

If you have a picky eater such as my grandson, try this delicious recipe to change their minds. 


  • ½ to 1 Pound fresh spinach, remove stems (3 to 6 cups of fresh spinach)
  • ½ Cup fresh button mushroom, cleaned and diced fine
  • 1 White or red onions, chopped
  • 1 Green bell pepper, chopped
  • 1 Red bell pepper, chopped
  • ¼ Cup pine nuts (You may substitute the pine nuts for any other nut. Pine nuts are expensive and I have used unsalted cashews in this recipe.)
  • 3 Cloves of garlic, minced
  • 2 Tablespoons olive oil
  • 1 Dried bay leaf
  • 2 Ripe tomatoes, chopped fine
  • 2 Knoor Vegetable bouillon cubes
  • 2 Cups hot water
  • 1 Teaspoon paprika
  • 1 Teaspoon Adobo with pepper seasoning (You can make your own Adobo by following this recipe.)
  • 1 Large green chili pepper, diced with seeds removed
  • 4 Cups fresh cooked chickpeas or 2 cans 16 ounces each, chickpeas, rinsed and drained 


  1. Dissolve vegetable bouillon cubes in hot water, set aside.
  2. In a large mixing bowl, fill the bowl with water and ice cubes, set aside.
  3. Place your spinach leaves in a large saucepan and add enough water to cover the leaves.
  4. Place the saucepan on the stove and bring to a boil.
  5. Let boil 10 seconds and remove.
  6. Immediately remove the spinach leaves with tongs and add to your prepared bowl of ice water.
  7. When cold, remove the leaves and squeeze out excess water and set aside.
  8. Add olive to a large cast iron pot and heat.
  9. When hot, add onions, mushroom and garlic and sauté until onions are translucent.
  10. Add tomatoes, chopped chili, red bell pepper, green bell pepper, bay leaf, clove, and 1 tablespoon of prepared vegetable bouillon the saucepan.
  11. Heat thoroughly for 3 minutes.
  12. Remove bay leaf and clove from the saucepan and discard.
  13. Add remaining vegetable bouillon to the sauce pan with paprika and bring to a boil.
  14. Reduce heat to medium high and add your cooked chickpeas to the saucepan.
  15. Cook uncovered for 10 minutes, stirring occasionally.
  16. Remove 1 cup of the chickpea mixture and add to your blender.
  17. Puree the chickpea and add back to your saucepan.
  18. In a large pie plate or serving bowl, pour the chickpea mixture, and spread evenly.
  19. Chop the spinach and arrange on top of the chickpeas.
  20. Sprinkle with pine nuts and season to taste with salt and pepper.
  21. Serve with warm flour or corn tortillas.


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  1. Eve Sherrill York
    Eve Sherrill York
    I love spinach. This looks good. Voted.


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