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Loomi Braised Chickpeas with Spinach

This hearty braise of chickpeas and spinach gets depth from Loomi, which adds a citrusy earthiness that cuts through the richness of olive oil and tomatoes. Ideal as a main or a side dish with rice or flatbread.

  • Category Stew / Vegan / Middle Eastern-Inspired

  • Servings 4

  • Prep Time 10 minutes

  • Cook Time 35 minutes

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 1 teaspoon Loomi spice
  • 1 teaspoon cumin
  • 1/4 teaspoon chili flakes
  • 1 can diced tomatoes (14 oz)
  • 2 cans chickpeas, drained
  • 2 cups baby spinach
  • Salt and pepper, to taste

Instructions

Sauté the Aromatics

  • Heat olive oil in a skillet over medium heat. Add onion and cook until translucent, about 5 minutes.
  • Stir in garlic, Loomi spice, cumin, and chili flakes. Cook for 1 minute until fragrant.

Simmer the Chickpeas

Add tomatoes and chickpeas. Season with salt and pepper. Simmer uncovered for 20–25 minutes until sauce thickens.

Add the Spinach

Stir in spinach and cook just until wilted, about 2 minutes.

Serve

Serve warm with rice or crusty bread.