Recipes Planner Tools Calculators Journal Meal plan
← Back to the library
Mains

Warm chickpeas with tahini and spinach for afternoons when I do not want to plan

G
Grace & the kitchen team
Updated July 3, 2026 · 5 min read
Easier-to-swallow option below ↓
warm-tahini-chickpeas-spinach, soft light

I keep chickpeas in the cabinet for this. It takes five minutes to get the pan going with some garlic, cumin, and the chickpeas. The spinach7 kcal and tahini89 kcal go in at the end and then I can sit.

The chickpeas warm through and the spinach wilts into the mix. Stirring in the tahini makes a thick sauce that holds everything together. I drizzle more olive oil119 kcal on top before eating. I use a spoon or tear bread to scoop up the chickpeas and spinach.

I make this when I know I need to eat but do not have the energy to decide what.

Why it works

The chickpeas are already cooked so there is almost no work. On days when chewing feels like too much I can mash it with a fork until it is softer and eat it with a spoon. The tahini and oil keep it rich either way. The pan is small and there is almost nothing left to clean.

Save this recipe

Warm chickpeas with tahini and spinach for afternoons when I do not want to plan

Prep
10 min
Cook
15 min
Serves
2
Per serving
+550

Ingredients

  • 1 can (15 oz) chickpeas, drained and rinsed
  • 2 tbsp tahini
  • 2 tbsp olive oil, plus more for drizzling
  • 2 garlic cloves, minced
  • 1/2 tsp ground cumin
  • 1/4 tsp smoked paprika
  • 2 cups fresh spinach
  • 1/2 lemon, juiced
  • salt and black pepper to taste
  • warm bread or pita for serving (optional)

Method

  1. Heat the olive oil in a skillet over medium heat.
  2. Add the minced garlic and cook until fragrant, about 1 minute.
  3. Add the chickpeas, cumin, smoked paprika, salt and pepper. Stir to coat and cook for 3-4 minutes until warmed through.
  4. Add the spinach and stir until just wilted, 1-2 minutes.
  5. Remove from heat. Stir in the tahini and lemon juice until creamy and combined. Add a splash of water if too thick.
  6. Drizzle with extra olive oil.
  7. Serve warm, with bread for scooping if desired.

Nutrition figures are home-kitchen estimates, not lab-verified Nutrition Facts. This is food and comfort guidance, not medical advice.

Make it your own

  • The dish can be assembled and cooked in one pan.
  • Leftovers keep in the fridge for 3 days and reheat gently on the stove.
  • The tahini makes it thick and satisfying without needing meat or dairy.
← Back to the library