Chickpeas with Bacon and Spinach

Pan fried chickpeas, baby spinach, smokey applewood bacon and garlic come together to make one of the most delicious side dishes I have ever known!

Bacon is fried first in a skillet and removed, then the chickpeas are briefly cooked before the spinach and garlic are tossed in. The crispy bacon is crumbled over top to finish. Simple but fabulous.

To transform this into a complete meal you can mix in or serve over a cooked grain, couscous, pasta or rice.

There’s a pop of heat from the addition of red pepper flakes but feel free to season this anyway you like. Smoked paprika, cumin and chile powder would work well as would an Italian twist with herbs like basil and oregano.

Chickpeas, Bacon and Spinach

Rating: 51

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 3-4 servings

Chickpeas, Bacon and Spinach

Pan fried chickpeas, baby spinach, smokey applewood bacon and garlic come together to make a delicious side or even a main dish.


3 slices thick-cut applewood smoked bacon
3 tablespoons extra-virgin olive oil
15-ounce can chickpeas, drained and rinsed
1/4 teaspoon dried hot red pepper flakes
sea or kosher salt and fresh black pepper
6 cups baby spinach, stems removed
2 garlic cloves, minced


  1. In a large skillet cook bacon until browned and crispy. Remove to a plate lined with paper towels. Carefully drain grease from skillet.
  2. Add 2 tablespoons oil, chickpeas and red pepper flakes to skillet and saute over medium heat about 5 minutes, seasoning well with salt and pepper. Add garlic and spinach, toss with chickpeas, when spinach begins to wilt remove from heat.
  3. Drizzle with the remaining tablespoon of oil and crumble bacon over top.


Adapted from Epicurious

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  1. says

    Oh yum! I love the leftovers – usually have them for lunch but for breakfast? Yes, please! A perfect way to start off a fall day, nice and hearty. Have a great day!

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