Okay, so a cazuela is not really used here, in fact, I had to look up the meaning of "cazuela" after eating my favorite dish, Spinach Chickpea Cazuela, at a local Spanish tapas restaurant here in Atlanta called Barcelona.

From Wikipedia: 

"Cazuela is the common name given to a variety of dishes, especially from South America. It receives its name from the cazuela (Spanish for cooking pot) in which it is cooked. The ingredients and preparation vary from region to region, but it is usually a mid-thick flavoured stock obtained from cooking several kinds of meats and vegetables mixed together."

In this case, chickpeas are the meat and spinach is the veggie — and this dish is my fave for two reasons: it's packed with flavor and super easy. Oh and it's really nutritious! Okay, that's three great reasons to make this dish now. The recipe below calls for two BPA-free cans of chickpeas (side note:  canned beans with the brine may contain more nutrients than starting with dry beans) that'll make enough for four servings or lunch for the week (it's always awesome to have ready-to-go meals to take with you to avoid last minute unhealthy choices while eating out). 

I am personally cumin-obsessed so this dish is a great reason to add it, plus it's bursting with clean healing flavors from spinach, garlic and lemon. The fiber and protein from the chickpeas make for a super satisfying meal. Let me know what you think!


  • 2 BPA-free cans of chickpeas, save the brine
  • 2 Tbsp olive oil
  • 1 yellow onion, chopped
  • 2-3 cloves of garlic, minced
  • 3-5 cups raw spinach
  • 2 tsp cumin
  • squeeze of two large lemons, plus the lemon rind (1-2 Tbsp grated)
  • 1/4 tsp cayenne
  • salt and pepper to your liking

Optional: top with nutritional yeast!

How to Make

  1. Add the chickpeas (separate the brine) to a large bowl and, with a wooden spoon or fork, mash half of the chickpeas until they are a bit crumbly or in smaller pieces. Set aside.
  2. Heat the olive oil on medium heat in a wok or large stovetop pan. 
  3. Add the chopped onion, cook for two minutes in the pan.
  4. Add the minced garlic, cook for an additional two minutes.
  5. Add the chickpeas plus 3/4 c of the brine. Mix together with the onion and garlic. 
  6. Add the cumin, cayenne, squeeze of the lemon plus the lemon rind. Mix together. 
  7. Finally, add the spinach and mix into the chickpeas until the spinach is wilted. 
  8. Add salt and pepper to taste. 
  9. Enjoy with lemon wedges!



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