Slow-Cooker Chickpeas with Cumin and Spinach

chickpeas-cumin-spinach Photo: Keiko Oikawa


  • 3 cups dried chickpeas
  • 1/2 teaspoon baking soda
  • 1 pound spinach
  • 1 pound spinach
  • 1 clove garlic, minced
  • 4 teaspoons cumin seeds
  • 1 cup vegetable broth
  • Sea salt flakes or kosher salt


1. Put chickpeas in a slow cooker and cover with cold water by 2 inches. Add baking soda, cover and cook on low for 6 to 8 hours.

2. Drain chickpeas and rinse spinach. Pour oil into bowl of slow cooker (if it's one that can go on stove; otherwise, use a pan that comes with a lid). Add garlic, then heat for 30 seconds to 1 minute; don't let garlic burn.

3. Stir 3 tsp. cumin seeds into hot oil. Add half of spinach, which will still have some water clinging to leaves, and 1/4 cup broth. Cover and cook until spinach wilts, about 3 minutes. Stir, then add remaining wet spinach and 1/4 cup broth. Stir again, cover and cook just until spinach wilts.

4. Tumble in drained chickpeas and tenderly stir to mix, adding as much broth as you need to facilitate this. Salt to taste, then remove slow cooker or pan from heat.

5. Toast remaining teaspoon of cumin seeds in a hot, dry pan. Sprinkle over top of dish and serve.

  • Prep Time:
  • Cook Time:
  • Total Time:
  • Yield: 8

Nutritional Information

Calories per serving: 227
Fat per serving: 8g
Saturated fat per serving: 1g
Cholesterol per serving: 0mg
Fiber per serving: 9g
Protein per serving: 9g
Carbohydrates per serving: 33g
Carbohydrates per serving: 668g
Iron per serving: 4mg
Calcium per serving: 83mg

Good to Know

Cover and refrigerate leftovers within 2 hours of making (let cool first). Keep refrigerated for up to 2 days. Reheat in a pan over low heat, stirring occasionally and adding a splash of stock if needed.
From "Simply Nigella". Courtesy of Flatiron Books.