Roasted Chickpeas with Spinach

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Spread the patted-dry chickpeas on a baking sheet in a single layer.

   Tip: Patting the chickpeas completely dry ensures they roast and crisp up beautifully rather than steaming.

2. 2

   In a small bowl, whisk together 2 tablespoons of olive oil, cumin, smoked paprika, red pepper flakes, salt, and black pepper.

3. 3

   Drizzle the spice mixture over the chickpeas and toss gently until evenly coated. Spread them back out in a single layer.

   Tip: Use your hands to toss for better, more even coating.

4. 4

   Roast the chickpeas for 25-30 minutes, stirring halfway through, until they're golden and crispy on the outside.

   Tip: They'll continue to crisp up slightly as they cool, so don't worry if they seem slightly soft when hot.

5. 5

   While the chickpeas roast, heat the remaining 1 tablespoon 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.

7. 7

   Add the fresh spinach to the skillet in batches, stirring constantly, until completely wilted (about 3-4 minutes total).

   Tip: The spinach will reduce significantly as it cooks, so don't be alarmed by the initial volume.

8. 8

   Once the chickpeas are done roasting, add them to the skillet with the spinach. Drizzle with lemon juice and toss everything together for 1 minute.

   Tip: The lemon juice adds brightness and balances the earthy spices perfectly.

9. 9

   Taste and adjust seasonings as needed. Transfer to a serving dish and top with pomegranate seeds if using.