Spinach & Chickpea Cazuela Recipe

Begin by gathering all the ingredients and measuring them out to ensure everything is ready for cooking.

Rinse the canned chickpeas under cold water and drain them.

Chop the onion and mince the garlic.

Wash the spinach thoroughly and roughly chop it if the leaves are large.

Sauté the Aromatics

In a large cazuela or skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.

Add Garlic and Spices

Add the minced garlic, cumin, salt, and black pepper to the onions. Sauté for an additional 1-2 minutes until fragrant.

Incorporate Chickpeas

Add the drained chickpeas to the skillet, stirring to combine with the onion and spice mixture.

Add Spinach and Broth

Gradually add the chopped spinach to the skillet, stirring until it wilts down. Then pour in the vegetable broth and bring to a gentle simmer.

Finish with Lemon Zest

Once the spinach is fully wilted and the mixture is heated through, add the lemon zest and stir to combine. Cook for an additional 2-3 minutes.

Serve the Spinach & Chickpea Cazuela warm, garnished with additional lemon zest if desired.