We’ve all been there. You buy a pound of spinach only to realize it spoils much quicker than anticipated. While freezing is an option, you can also cook it up in this delicious one-pot meal.
This vegan dish uses an entire pound of spinach for a tasty and satisfying meal that makes for really good leftovers. I’ve also made this recipe for meal prep at the beginning of the week, as it’s incredibly simple and can be made in one pot.
If you don’t quite have a pound of spinach, you can definitely use less. Spinach cooks down quite a bit, so even though it may seem like a lot, it’s the perfect amount for this stir-fry! You can also use baby kale in this recipe and it’s just as delicious.
Why you’ll love this recipe
- It’s the perfect way to use up a large amount of spinach that may be going bad soon.
- It’s vegan, healthy, and full of protein to help keep you feeling full.
- It’s made in one-pot, so there’s less mess in the kitchen and not as many dishes to wash.
- You can easily scale this recipe up to make more food if you’re feeding a crowd.
- The spices add so much unique flavor to this dish. You can also experiment with different spices and herbs to make it more personalized to your tastes.
About the ingredients
- Spinach – This is the star of the show! Using up a large amount of spinach is really easy when you cook it up into a stir fry. It also reheats really well and doesn’t affect the flavor too much. You can substitute baby kale or even bok choy in this recipe.
- Chickpeas – Chickpeas add protein to this recipe to help you feel full for longer.
- Onion & garlic – Onions and garlic add levels of sweet and savory. You can use yellow or white onion for this recipe. I prefer to use two small onions, or one large.
- Tomatoes – I prefer using organic canned tomatoes in this recipe because it makes it so much easier. But, you can also use fresh chopped tomatoes as well. I’ve even made this recipe with canned whole tomatoes, but you’ll want to blend them up or crush them beforehand.
- Jalapeno – This dish tastes best with a bit of spice from a hot pepper. You can use jalapeno, Thai chiles, or even fresnos. Choose a pepper that suits your personal heat preferences.
- Fresh ginger – Freshly grated ginger adds fresh, spicy flavor that compliments the rest of the spices in this dish.
- Spices – There are a variety of spices in this recipe and they add so much flavor to this dish. Without them, it would be rather bland and boring. I encourage you to experiment with the spices to tailor this dish to your own tastes. Typically, I add turmeric, cayenne powder and cumin.
- 4 Tbsp. olive oil
- 2 small onions (diced)
- 6 cloves garlic (minced)
- 1 can of organic diced tomatoes (15 oz)
- 1 jalapeno pepper (diced, optional)
- 2 boxes or cans of garbanzo beans (drained)
- 1/2 cup water
- 1 pound spinach or baby kale
- 1 tsp cumin seeds
- 1 Tbsp. freshly grated ginger
- 1 tsp. ground coriander
- 1/4 tsp cayenne pepper
- 1/2 tsp ground turmeric
- 1 tsp sea salt
- Coat the bottom of a large pan or Dutch oven with olive oil and heat over medium heat. Add onion and cumin seed when the oil is hot.
- Stir the onion and jalapeno pepper until onion is translucent and cooked, about 8 minutes. Then, add the grated ginger and garlic. Cook for 30 seconds till fragrant.
- Add tomatoes and simmer for 10 minutes. Then, add in the chickpeas, coriander, turmeric, salt, and cayenne pepper along with 1/2 cup of water. Stir for an additional minute.
- Add spinach, coating it until it begins to wilt and cook down. This may take up to 10 minutes.
- After spinach is completely cooked down, serve over rice or alone as a side.