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. Mary says

    Love this recipe – I could eat this and nothing else – great flavors brought in with the bacon and pepper flakes – will try to sort out a link for next week!Mary x

  2. Maggie Berray says

    This sounds good, but since I don't eat regular bacon, I'd substitute with turkey bacon and use a smidge less oil. I adore chickpeas…so tasty and healthy for you and this sounds like it'd be a good snack or a light lunch. Bookmarked for future reference!

  3. Kotuku33 says

    Hi! We made this tonight. It took me all of a half hour and we both agreed it was a keeper and we'd do it again. I threw in a spoonful of sesame seeds for good measure and no regrets there. I really like the idea of using greens in a dish where the main event is actually something else like chickpeas. We have some chard plants and I have a lot of trouble finding ways to use the chard that are really pleasing to the palate, but this recipe serves that purpose well. 

  4. Kotuku33 says

    Just wanted to say that I threw the last of the leftovers of this recipe into the pan this morning and scrambled them with two eggs for breakfast. Divine!

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