Grilled Chickpeas with Spinach

Instructions

1. 1

   Pat the drained chickpeas completely dry with paper towels to ensure they crisp up properly on the grill.

   Tip: Moisture is the enemy of crispiness—don't skip this step!

2. 2

   Toss the dried chickpeas in a bowl with 2 tablespoons of olive oil, smoked paprika, cumin, 0.5 teaspoon salt, and black pepper until evenly coated.

   Tip: Reserve the remaining 2 tablespoons of olive oil for cooking the spinach.

3. 3

   Preheat your grill or grill pan to medium-high heat for 5 minutes until hot.

   Tip: A well-heated grill ensures even cooking and creates a nice char.

4. 4

   Spread the chickpeas in a single layer on the grill grates or in a grill basket and cook for 12-15 minutes, shaking or stirring every 3-4 minutes, until lightly charred and crispy outside.

   Tip: Listen for the sizzle and watch for golden-brown spots to develop.

5. 5

   While the chickpeas grill, heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat.

6. 6

   Add the minced garlic and sliced red onion to the skillet and sauté for 2-3 minutes until fragrant and softened, stirring frequently to prevent burning.

7. 7

   Add the fresh spinach in batches to the skillet, stirring and allowing each batch to wilt before adding more, about 4-5 minutes total.

   Tip: The spinach will reduce significantly as it wilts.

8. 8

   Remove the grilled chickpeas from heat and transfer to a large serving bowl with the wilted spinach mixture.

9. 9

   Drizzle with fresh lemon juice, sprinkle with remaining 0.25 teaspoon salt and red pepper flakes if using, then toss gently to combine all ingredients.

   Tip: Taste and adjust seasoning as needed before serving.