This Bonefish copycat chickpeas recipe with wilted greens is perfect for when you want something simple, warm, and comforting. It plays well with eggs, fish, and yogurt and works as well for brunch as it does for dinner.
Chickpeas are for way more than just hummus. Originally cultivated in the Mediterranean and the Middle East, chickpeas, also known as garbanzo beans, have spread their culinary influence across the world. They also come with a range of potential health benefits.
Chickpeas are low in fat and a helpful source of zinc, folate, and protein. They are also very high in dietary fiber hence a healthy source of carbohydrates. I love chickpeas in salads or cooked, like in this Bonefish copycat recipe.
Cook once, eat four times. We love leftovers, especially when I can pair them up with different dishes and have a "new" meal each time. My favorite four ways of serving this copycat chickpea recipe:
- Alongside crusted salmon
- With runny-yolked eggs
- As a toast topper with crumbled goat cheese
- Spooned onto Greek yogurt
Ingredients:
- chickpeas
- onion
- tomato
- fresh basil
- spinach
- olive oil
- Salt and freshly ground pepper
Directions:
- Heat the oil in a cast-iron or non-stick skillet over medium-high heat. Add the onions, tomato, and basil and sauté until softened, about 20 minutes.
- Stir in spinach and cook another 5 minutes. Season with salt and pepper to taste.
Recipe notes:
- Use Swiss chard or stinging nettle instead of spinach.
- Substitute fresh basil with 1 teaspoon dried.
- To make this a quick and easy main dish, sauté pork or chorizo sausage with onions until no longer pink before adding chickpeas and spinach. Like all legumes, it tastes even better the next day!
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Bonefish Copycat Chickpeas Recipe
EQUIPMENT
- cast iron skillet
Ingredients
- 1 15 ½ - 19 oz. can chickpeas, drained
- 1 small onion, diced
- 1 tomato, diced
- 1 tablespoon fresh basil, chopped
- 1 bunch spinach, a handful
- 2 tablespoons olive oil
- Salt and freshly ground pepper to taste
Instructions
- Heat the oil in a cast-iron or non-stick skillet over medium-high heat. Add the drained chickpeas, onions, tomato, and basil and sauté until softened, about 20 minutes.
- Stir in spinach and cook another 5 minutes. Season with salt and pepper to taste.
Notes
- Use Swiss chard instead of spinach.
- Substitute fresh basil with 1 teaspoon dried.
- To make this a quick and easy main dish, sauté pork or chorizo sausage with onions until no longer pink before adding chickpeas and spinach. Like all legumes, it tastes even better the next day!
Chuck says
So do I just look at the drained chickpeas? Do I add them for 20 minutes or 5minutes?
I complete recipe.
Jas says
Oops, my bad. You add them for 20 minutes. Thanks for letting me know of this error. Recipe fixed. 🙂
Mary says
Jas my husband makes me cook chickpeas for him every chance he gets. He loves them that much so now I can also add variety to his chickpea diet.
Jas says
And now you can get them in tins, already cooked! What a time saver. Is he visiting this summer or too busy on the farm?
Colleen - Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice says
I've never tried these before but they sure do look worth trying!!!
Jas says
Hi, Colleen! You mean you never had chickpeas aka garbanzo beans or this particular recipe? They are great in salads or cooked and of course, made into hummus. 🙂 Hope you'll give them a try!
Lisa Pomerantz says
I am definitely making this! Chickpeas are a fave! An actual desert island food for me! xoxo #brilliantblogposts
Jas says
Oh, wow! I'm glad you like chickpeas, Lisa! I'm sure you'll like this recipe too 🙂
Miz Helen says
Thanks for sharing this awesome Bonefish Chickpeas with us at Full Plate Thursday. Hope you are having a great weekend!
Miz Helen
Jas says
Thank you! Happy holiday!
Amy says
I love chickpeas in almost any form (yes even by themselves), but this looks like a delicious way to serve them up. Thank you for sharing at Sugar and Spice link party.
Jas says
Happy you like it, Amy! Have a super weekend.
Antonia @ Zoale says
These are great Jas! Thank you for bringing your recipes to Fiesta Friday!
Jas says
Thank you, Antonia!
Milena says
These look fabulous! As far as copy cat recipes go in this case you may have improved upon the original so much that they should copy yours:) Haven't been to Bonefish in forever, wonder what they are serving these days. Have a great week!
Jas says
Awe, I might even charge them, lol. Thanks, Milena! You're too sweet. I haven't been there in forever either, this is an old recipe. I should make a visit soon 🙂 Enjoy your week!
Tracy Albiero says
I don't know what Bonefish is but this looks good! #busymonday
Jas says
Bonefish Grill is my favorite chain restaurant. 🙂
abby says
Thanks so much for the recipe, so excited to try it!!!! <3
allthatsjas says
You're welcome, Abby! Thanks for stopping by 🙂