Spanish Chickpeas with Spinach and Garlic

40 mins

Serves 4



  • 8 cloves garlic, peeled
  • 2 tbsp coconut oil, melted
  • Sea salt and black pepper
  • 2 large onions, chopped finely
  • 2 large red peppers, deseeded and diced
  • 1 tsp smoked sweet paprika
  • ½ tsp ground cumin
  • 1/2 tsp chili powder
  • 4 cups (120g) spinach, coarsely chopped
  • 2 x 400g can chickpeas, drained
  • 2 tbsp fresh lemon juice
  • 1 cup (150g) cashew nuts
  • 2 tbsp desiccated coconut

Nutritional Info

Per Serving

Calories 518

Protein 18g

Carbs 37g

Sugar 13.5g

Fibre 14.3g

Fat 29.7g


  • Preheat the oven to 180C.Peel the skin from the cloves then spread on parchment paper, drizzle a tbsp. coconut oil and season with salt and pepper. Cook in the oven for 20-30 minutes or until golden brown. Set aside to cool when finished.
  • Meanwhile, add a tbsp. coconut oil to a non-stick pan over a medium heat, and add the onions, peppers and saute for 4-5 minutes or until tender and translucent. Add in the smoked paprika, cumin and chile powder, stirring for 20 seconds until fragrant.
  • Stir in the spinach and cook until it wilts. Add in the chickpeas, cashew nuts, desiccated coconut nut and cook for 3 minutes. Stir in the lemon juice, roasted garlic and season with salt and pepper, to taste.