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One-Pot Chickpea Potato Spinach Sauté

This One-Pot Chickpea Potato Spinach Sauté is a simple and satisfying dish that calls for 10 easy-to-find ingredients. This dish is a favorite in my home and I am hoping it will be in yours as well.

Tasty Easy One Pot Chickpea Potato Spinach Sauté in a large bowl.

Potatoes are my ultimate comfort food. So, when I am craving a warm comforting meal, I usually combine potatoes with some sort of beans, greens, and a bunch of spices in one pot ~ like I did when making this version of a One-Pot Chickpea Potato Spinach Sauté.

If you love potatoes as much as I do, you are going to love this recipe. This is a quick, satisfying, meal that is easily adaptable to accommodate your taste.

I like to use a handful of spices along with onions, ginger, and garlic to flavor this dish. In the recipe you see here, I’ve used a combination of coriander, turmeric, and smoked paprika.

However, there are other times when I use 2-3 teaspoons of ras el hanout or berbere instead – like I did here.

A little tidbit about ras el hanout…

Popular in Moroccan cuisine, “Ras el hanout” in Arabic is said to mean “head of the shop.” The significance of its meaning is that it was a combination of the best spices in a shop. As a result, each blend of ras el hanout can differ greatly from each other. 

Most times, ras el hanout is a mixture of coriander, cumin, turmeric, cardamom, clove, cinnamon, nutmeg, dry ginger, chili peppers, sweet and hot paprika, and fenugreek.

A little tidbit about berbere…

With its origins in Ethiopia, “berbere” is said to mean “pepper” or “hot.” Like ras el hanout, berbere is also a blend of spices and each blend can differ greatly. 

Usually, berbere tends to be a mix of red chili peppers, fenugreek, ginger, coriander, cardamom, allspice, cumin, peppercorns, clove, cinnamon, and ajwain.

In addition to using ras el hanout and berbere in versions of this One-Pot Chickpea Potato Spinach Sauté, I also enjoy using them in incredibly satisfying dishes like this chicken and this vegetarian one.

ingredients to make one pot potato chickpea saute.

But, coming back to this One-Pot Chickpea Potato Spinach Sauté, I make this recipe quite often. I usually keep the main three components of potatoes, chickpeas, and spinach unchanged. Though sometimes I might use frozen spinach and other times fresh spinach. There are also times I use canned chickpeas and other times I use dried chickpeas. But, as I mentioned before, I vary the spices I use often. Each one of the spice combinations I mentioned results in an incredibly flavor-packed dish.

Today’s recipe focuses on easy-to-find spices like coriander, smoked paprika, and turmeric. Combined with lightly sautéed onions, ginger, and garlic, they make a simple blend of potatoes, chickpeas, and spinach into a tasty and satisfying meal.

What are the 10 ingredients needed to make this one-pot chickpea potato spinach sauté?

This dish is made with the following ingredients:
1) red onion,
2) ginger,
3) garlic,
4) potatoes,
5) chickpeas,
6) spinach,
7) coriander,
8) turmeric,
9) smoked paprika, and
10) parsley

Sauteing together potatoes, chickpeas, spinach, ginger, garlic, onion, and spices to make a wholesome nutritious and flavorful dish that is satisfying and so tasty.


The potatoes you use can be any yellow potato. You could also use sweet potatoes but the overall flavor of this dish will be slightly changed.

If chickpeas are not your favorite, substitutions I have used and loved are black beans, pinto beans, and red kidney beans.

However, if you would rather add chicken to this instead of a plant-based protein, then make sure to cook the chicken before you cook the potatoes and spinach. What I usually do is saute the onions, ginger, and garlic for about 10 minutes. Then I push them to the side of the pan and add the cubed chicken to the center of the pan and sauté it until it’s cooked through. Then I add in the potatoes, spinach, and spices.

Instead of spinach, you can use kale or any other leafy green you prefer. There have been times when I threw this dish together with the ingredients I had on hand. Sometimes, I have not had spinach or any other leafy greens on hand. But, I usually always have some frozen peas hanging out in my fridge and I have used this instead.

If you happen to have some ras el hanout or berbere on hand and want to use either of those instead. Then instead of the coriander, turmeric, and smoked paprika, add in 2-3 teaspoons of either the ras el hanout or berbere. I say 2-3 teaspoons as it all depends on your taste. If you love giving your food a spicy kick add in 3, if you would like a hint of spice, then add in 2.

By the way, when I say “spice” or “spicy” I am referring more to flavor and not how tongue scorchingly hot a dish might be.

There have been times when I have also added in a chopped carrot and some diced celery to this dish.

Sometimes I eat this hot off the pan. Other times I toss in some purple cabbage for some added crunch and a generous squeeze of lemon juice for a bit of a citrus kick.

Enjoying a bowl of Chickpea Potato Spinach Sauté.

This is a versatile dish that is my go-to when I am craving comfort. I am hoping you give this recipe a try.

If you do, I would love to know what you think of it. So, please do let me know in the comments before if you plan on making this or have already made it. If you would like more recipes like this, make sure to follow me on Instagram or Facebook!

Enjoying a bowl of Chickpea Potato Spinach Sauté.

One-Pot Chickpea Potato Spinach Sauté

Yield: 2-3 servings
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

This One-Pot Chickpea Potato Spinach Sauté is a simple and satisfying dish that calls for 10 easy-to-find ingredients. This dish is a favorite in my home and I am hoping it will be in yours as well.


  • 2 tablespoons olive oil,
  • 1 red onion
  • 1 inch chucnk of fresh ginger,
  • 5 cloves garlic,
  • 2 yellow potatoes potatoes,
  • 1 15-oz can of chickpeas,
  • 1 cup frozen spinach,
  • 4 teaspoons coriander,
  • 1/2 teaspoon turmeric,
  • 2 teaspoons smoked paprika,
  • 1 tablespoon of fresh parsley (for garnish)
  • salt and pepper to taste


First off, clean the potato, wash the spinach (if using fresh spinach), and drain and rinse off the chickpeas (if you are using canned chickpeas).

Then peel and chop up the red onion, fresh ginger, and garlic.

Add olive oil to a pan and add in the chopped red onion and place it on a stovetop with the setting on medium flame/heat. Saute onion for 10 minutes, stirring often.

Then add in the chopped garlic and ginger and saute for about a minute.

Push the sauteed onion, ginger, and garlic to the sides of the pan and add in the chopped potatoes.

Also, add in the frozen spinach and place a cover on it for about 10 minutes or until the potatoes are tender.

Then add in the chickpeas, the coriander, turmeric, and smoked paprika and saute for about 2 minutes, stirring often so all the spices are incorporated throughout the other ingredients.

Turn the stove off and remove the pan from the heat.

Season the saute with salt and pepper to taste.

Chop up the parsley and sprinkle it over the potatoes, chickpeas, and spinach, and dig in!

Nutrition Information
Yield 3 Serving Size 1
Amount Per Serving Calories 525Total Fat 14gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 11gCholesterol 0mgSodium 193mgCarbohydrates 85gFiber 18gSugar 11gProtein 21g

Nutrition information is provided as a courtesy and should be considered an approximation only. Savory Spin makes no guarantees to the accuracy of this information. Please do consult a professional nutritionist for more accurate information. Please do keep in mind that prep times, cooking times, etc, are provided as guidelines as there are so many variables at play.

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Vegetarian Sheet Pan Dinner Recipe With Orangetti Squash

Thursday 28th of October 2021

[…] el hanout.Ras el hanout is one of my favorite spice blends to use. It started off as a combination of the best spices in a shop. Each brand and blend of ras el […]

John / Kitchen Riffs

Wednesday 1st of September 2021

Great dish, and totally my style. We combine beans or pulses a lot with greens. What I don't usually do is add potatoes to the mix. I have, but not often. But you're persuading me I should do it all the time! Great flavors in this -- thanks.

Ben | Havocinthekitchen

Monday 30th of August 2021

You probably know me - I love vibrant colours in my dishes and photography in general. So, I can tell you this is right up my alley - so eye-pleasing and delicious!


Monday 30th of August 2021

I do love a one-pot meal Sashi and this chickpea potato spinach sauté recipe looks absolutely delicious! There's so many flavours going on there and I know Lynne would love this too. Hope you guys are doing well!


Saturday 28th of August 2021

Healthy and delicious! The family just loved this recipe! Such a yummy and very tasty dish! I’ll definitely make this again!

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