You know those nights when you can’t be bothered, but still crave something warm and bold and not made from a microwave box? This is my go-to. Garlic chicken with chickpeas and spinach — quick, hearty, and just a little fancy thanks to a cheeky sprinkle of sumac. It smells like something you’d eat on a rooftop in late summer, barefoot, wine in hand. But really, it’s just Tuesday and your kitchen’s a mess.
The first time I made this, I wasn’t even sure it would work. Garlic? Chickpeas? Chicken strips? It felt too simple — suspiciously so. But then I tasted it. The garlicky oil hugs the chickpeas, the sumac adds this lemony tang that just pops, and that spinach wilts down into silky green ribbons. I’ve made it weekly ever since. It’s forgiving, it’s fast, and it’s the kind of meal that makes you feel like you’ve got your life together, even when you absolutely don’t.
Why You’ll Love It
- Done in under 30 minutes. Like, truly.
- Only one pan. Minimal washing up. Bless.
- Garlic-forward but not aggressive. A date-night maybe.
- Protein-packed with chickpeas and chicken. You’ll be full in the best way.
- That sumac sprinkle? Unexpected magic. Bright, lemony, unforgettable.
- Surprisingly posh. Serve it to guests and pretend you didn’t just wing it.
Ingredients
- 4 garlic cloves
- 2 x 150g skinless chicken breasts
- ½ jar (about 350g) chickpeas — juice and all
- 250g baby spinach
- 1 heaped tsp sumac
- 1 tbsp olive oil
- Sea salt & black pepper
- 1 tbsp red wine vinegar (optional but lovely)
How to Make It
Slice, sizzle, and smell the garlic:
Peel your garlic and slice it longways — thin but not paper-thin. Heat your pan over high with the olive oil, toss the garlic in, and stir until it starts to go golden and crisp. Don’t walk away — garlic burns faster than your patience on a Monday.
Chicken goes in, garlic comes out:
While the garlic’s doing its thing, cut each chicken breast into three long strips. Season with salt and pepper. Once the garlic’s golden and smells like a dream, scoop it out with a slotted spoon and set it aside. You’ll use it again — promise.
Get the chicken golden:
Pop the chicken strips straight into that garlicky oil. Let them sizzle for about 5 minutes, flipping so they brown up and cook through evenly. Juicy inside, crispy-edged outside — you’re aiming for that sweet spot.
Chickpeas hit the pan:
When the chicken’s done, take it out and rest it for a sec. Tip in the chickpeas (juice and all — don’t drain!), the spinach, most of the fried garlic, and that splash of vinegar if you’re using it. Stir everything and let it heat through while the spinach wilts.
Bring it all together:
Season the chickpea-spinach mix with salt and pepper, then gently fold the chicken strips back into the pan. Sprinkle with the reserved garlic and finish it off with a generous dusting of sumac.
Serve hot and smug:
Plate it up just like that — warm, juicy chicken, creamy chickpeas, bright sumac. If you’ve got crusty bread or couscous hanging around, now’s their time.
Common Mistakes and How to Dodge Them
My garlic burned!
Totally normal. Try a lower heat next time or pull it off the heat early — it keeps cooking even after it’s out.
Chicken’s dry. Why?
You likely overcooked it. Chicken strips cook fast. Keep them moving and don’t fear a bit of golden colour.
Spinach looks weird and slimy.
Overcooked, love. Add it right near the end and stir just until it wilts — seconds, not minutes.
Forgot the sumac. Is it ruined?
Not at all. It’ll still taste great. But next time, do yourself a favour and grab some sumac. Game-changer.
Storage and Reheating
Fridge: Keeps 3 days in a sealed container.
Freezer: Technically yes, but spinach gets mushy. Not ideal.
Microwave: Reheat in 1-minute bursts, stirring in between. Add a splash of water if it’s dry.
Stovetop: Best bet. Medium heat, gentle stir, done in 5 minutes.
Frequently Asked Questions
What’s sumac and can I skip it?
It’s a Middle Eastern spice that tastes lemony and bright. Skip it if you must, but honestly, get some — it’s a pantry glow-up.
Can I use canned chickpeas?
Absolutely — that’s what the recipe uses. Just don’t drain the liquid; it adds flavour and keeps things juicy.
Is this spicy?
Nope, not at all. Totally kid-friendly unless you sneak in some chilli.
Could I swap spinach for kale?
Yes, just cook kale a bit longer — it’s tougher. Tear it small so it softens up quickly.
Nutrition Facts (Per Serving)
- Calories: 405 kcal
- Fat: 12g
- Carbs: 22g
- Protein: 45g
- Sodium: ~280mg
- Sugar: 2g
Try More Jamie Oliver Recipes:
- Jamie Oliver Chicken And Sweet Potato Recipe
- Jamie Oliver Chicken Basque
- Jamie Oliver Chicken In White Wine And Mushroom Sauce
Jamie Oliver Garlic Chicken
Description
Quick garlicky chicken tossed with warm chickpeas, silky spinach and a zing of sumac — perfect for busy nights.
Ingredients
Instructions
- Slice garlic, fry in olive oil until golden, then set aside.
- Cut chicken into strips, season, and fry in garlic oil until golden and cooked. Remove from pan.
- Add chickpeas, spinach, vinegar, and most garlic to the pan. Cook until spinach wilts.
- Return chicken to pan, season, and finish with sumac and remaining garlic.
- Serve warm, ideally with crusty bread.
Notes
- Don’t skip the garlic — it’s the heart of the dish.
- You can use leftover cooked chicken; just warm it through.
- If sumac’s new to you, start with a light sprinkle and taste.
- Chickpea liquid adds flavour — don’t drain unless you hate it.