Pan-roasted potatoes with spinach and chickpeas

Who doesn’t love pan-roasted potatoes? Or potatoes in any sort of form, honestly. I have a friend who absolutely adores potatoes and her constant rambling about them has made me re-discover my love for potatoes. Today’s recipe is kinda a throwback to my childhood, my grandma used to make pan-roasted potatoes with spinach and it was such a delicious meal. I made something similar the other day, but I had some chickpeas laying around so I added them those too!

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Ingredients to make this pan-roasted potatoes recipe

To make this recipe you will need:

  • Potatoes. I used red-skin potatoes cause they taste really great when roasted.
  • Garlic and shallot.
  • Some pre-cooked chickpeas
  • Spinach (I used frozen)
  • Spices: cumin, thym and onion powder.

How to make this pan-roasted potatoes recipe

It’s a fairly easy recipe. The only thing that requires some extra love is the potato roasting. In a non-stick pan, add some olive oil and cook the potatoes, garlic and shallot for 10-15 minutes. You want them to be roasted, so 1) add a lot of olive oil, and 2) crank up the heat.

Cooking the pan-roasted potatoes

In a separate bowl, I prepared the spinach. When the potatoes where well-roasted, I added the spinach and the spinach and the chickpeas. Mix well, then add the spices. You are going to let it cook for 5 to 10 more minutes at medium heat, to let all the flavors infuse.

And that’s it. Super easy, quick, and just delicious. I cooked my potatoes with the skin cause I think it adds some great crunch to it. You can remove it if you don’t like it.


Some alternatives to this dish:

  • Swap the chickpeas for some lentils or white beans, the flavor will be great.
  • Add some heat: Instead of going for “herbs”, go for some curry or even some chili powder. I’ve tried it this way, and it’s so great.
  • Extra: Add some cheese on top and bake it in the oven for 5-10 minutes.

If you want to check other potato recipes, you can check out my mashed potatoes with the Instant Pot, or my homemade gnocchi if you want something more complicated !

Pan-Roasted Potatoes with Spinach and Chickpeas

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: Healthy
Keyword: chickpeas, potatoes, spinach


  • 5-7 red-skinned potatoes
  • 1 shallot
  • 3-4 garlic cloves
  • 2 cups frozen spinach You can use fresh as well!
  • 1.5 cups cooked chickpeas
  • 1 tbsp thym
  • 1/2 tbsp cumin
  • 1 tbsp onion powder
  • 2 tbsp Olive oil


  • Prepare the veggies: Cut the échalot in dices, mash the garlic and cut the potatoes in 4-5 pieces.
  • In a non-stick pan, heat up some olive oil. When hot, add the onion, garlic and potatoes.
  • Cook for around 10 to 15 minutes, stirring every now and then.
  • In a separate pot, prepare your spinach. Mine were frozen so I cooked them following the package instructions for 5-6 minutes.
  • Add the spinach, chickpeas and spices to the potato pan. Mix well.
  • Cook for 10 more minutes and enjoy!

Recette – Pommes de terre rôties avec des épinards et pois-chiches


  • 5 – 7 pommes de terre
  • 1 échalote
  • 3-4 gousses d’ail
  • 400 g épinards surgelées
  • 300 g pois-chiches
  • 1 cuillère à soupe de thyme et de poudre d’oignon
  • 1/2 cuillère à soupe de cumin
  • 2 cuillères à soupe d’huile d’olive


  • Préparer les légumes: couper l’échalote en dés, émincer l’ail et couper en 4-5 morceaux les pommes de terre.
  • Dans une poêle, ajouter de l’huile d’olive et quand il est chaud, rajouter les pommes de terre, échalote et l’ail.
  • Cuire pendant 10-15 minutes en remuant de temps en temps.
  • Dans une casserole, préparer les épinards. J’ai utilisé des épinards surgelées donc je les ai cuisiné pendant 5-6 minutes selon les instructions.
  • Ajouter les épinards, pois-chiches et épices à la poêle des pommes de terre. Bien mélanger.
  • Cuire pendant 10 minutes de plus et voilà!

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