If you’re looking for a simple yet soul-satisfying dish that packs a punch of flavor, you’re in for a treat with this Spicy Chickpeas with Tomatoes and Spinach Recipe. I absolutely love how this recipe comes together quickly but bursts with warmth and spice, perfect for a busy weeknight or a nutritious meal prep option. Trust me, once you make this, you’ll keep coming back to it—my family sure does!
Why You’ll Love This Recipe
- Quick and Easy: You’ll have a delicious meal on the table in under 30 minutes with minimal prep.
- Nutritious Comfort Food: This recipe marries protein-packed chickpeas with vibrant spinach and hearty tomatoes for a perfect balance.
- Customizable Spice Level: You control how fiery it gets — great if you like to tweak your heat.
- Leftover Friendly: It reheats beautifully, making it perfect for lunches or dinner the next day.
Ingredients You’ll Need
The beauty of the Spicy Chickpeas with Tomatoes and Spinach Recipe lies in its kitchen staples, with ingredients that play so well together. When shopping, I always look for fresh, vibrant spinach and firm tomatoes, or a good-quality canned variety if fresh isn’t in season. Chickpeas? I prefer organic and low-sodium canned — they just taste cleaner and are easier to control salt-wise.
- Olive oil: Adds a rich base and helps carry the spices evenly.
- Crushed red pepper: The magic behind the spice — adjust to your heat preference.
- Onion: I love how the sweetness from sautéed onions balances the heat.
- Garlic: Fresh garlic brightens the whole dish with aroma and depth.
- Tomatoes: Fresh diced or canned, tomatoes bring a juicy tang and acidity that cuts through the spices.
- Chickpeas: The hearty, protein-packed star of the dish.
- Cumin: Earthy and warm, it’s a must-have spice here.
- Oregano: Adds a subtle herbaceous note that complements the tomatoes.
- Turmeric: Not only adds a beautiful color but also offers a mild, earthy flavor.
- Fresh spinach: Tossed in at the end for a fresh green boost and a soft texture.
Variations
One of the things I love about this Spicy Chickpeas with Tomatoes and Spinach Recipe is how easy it is to adapt. Depending on what you have on hand or dietary preferences, small tweaks can make this dish your own.
- Make it creamier: I sometimes stir in a dollop of Greek yogurt or coconut cream right before serving — it mellows the heat and adds richness.
- Vegan/Gluten-Free: This recipe is naturally vegan and gluten-free, but you can add extra veggies like bell peppers or zucchini for even more texture.
- Protein boost: I’ve added crumbled paneer or tofu cubes for a more substantial meal when feeding a crowd.
- Spice swap: Swap the crushed red pepper for smoked paprika or cayenne to change the heat profile.
How to Make Spicy Chickpeas with Tomatoes and Spinach Recipe
Step 1: Build the Flavor Base
Start by heating olive oil over medium heat in a large skillet. Toss in the crushed red pepper so the oil absorbs that spicy essence. When you add diced onion and minced garlic, stir regularly so they soften without browning too fast — about 2 minutes is perfect. This step is key for a fragrant, balanced base that makes the dish sing.
Step 2: Add Tomatoes, Chickpeas, and Spices
Next, stir in your tomatoes and chickpeas. The canned tomatoes help create a rich sauce that clings to the chickpeas. Sprinkle in cumin, oregano, and turmeric, along with salt and pepper to taste. Cover the skillet and let everything simmer gently for about 10 minutes. This allows the spices to meld and the chickpeas to soak up all that flavor.
Step 3: Finish with Fresh Spinach
Finally, add your fresh spinach by the handful, cover the pan again, and cook just until the spinach wilts — about 3 minutes. This keeps the greens bright and tender, adding a fresh dimension to the spicy, savory chickpeas. Give everything a final taste to adjust salt and pepper, then you’re good to go!
Pro Tips for Making Spicy Chickpeas with Tomatoes and Spinach Recipe
- Spice Control: Start with less crushed red pepper and add more after tasting to avoid overpowering the dish.
- Don’t Overcook Spinach: It cooks quickly, so remove as soon as it’s just wilted to keep vibrant color and texture.
- Use Quality Canned Chickpeas: Rinse well to reduce excess sodium and improve flavor.
- Simmer Covered: Covering helps the tomatoes break down evenly and keeps the chickpeas tender.
How to Serve Spicy Chickpeas with Tomatoes and Spinach Recipe
Garnishes
I love topping this dish with a sprinkle of freshly chopped cilantro or parsley for a fresh herbal note. A squeeze of lemon juice right before serving brightens up the spices beautifully. Sometimes, I also like to add crumbled feta or a drizzle of tahini for a creamy contrast—it’s such a delightful twist!
Side Dishes
This recipe pairs wonderfully with warm pita bread to scoop up every last bite. You can also serve it over fluffy basmati rice or alongside quinoa to make it a fuller meal. When I’m feeling light, a simple cucumber salad with lemon and mint offers a cool counterpoint that balances the spicy kick.
Creative Ways to Present
For a casual dinner, I love serving this in individual bowls topped with a dollop of yogurt and a sprinkle of toasted pine nuts for crunch. For a festive occasion, try layering it as a warm chickpea and spinach salad with grains in a large platter, garnished with pomegranate seeds — the colors and textures always get compliments!
Make Ahead and Storage
Storing Leftovers
I usually keep leftovers in an airtight container in the fridge for up to 3 days. Before reheating, I give it a quick stir and add a splash of water to loosen the sauce if it’s thickened. Leftovers develop even better flavor as the spices meld in the fridge!
Freezing
This spicy chickpea dish freezes wonderfully. I portion it out in freezer-safe containers and freeze for up to 2 months. When you’re ready to eat, thaw overnight in the fridge for best texture.
Reheating
Reheat gently on the stove over medium-low heat, adding a splash of water or broth to keep it saucy. You can also microwave it covered, stirring halfway through to heat evenly. Avoid overheating to keep the spinach from turning mushy.
FAQs
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Can I use dried chickpeas instead of canned?
Absolutely! If using dried chickpeas, soak them overnight and cook until tender before adding to the recipe. They’ll give a slightly nuttier texture, but you’ll want to factor in the extra cooking time.
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What can I substitute for fresh spinach?
Frozen spinach works well in a pinch—just thaw and drain excess water before stirring it in. You could also experiment with kale or Swiss chard for a sturdier green, though they might take slightly longer to wilt.
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How spicy is this dish, really?
The heat mainly comes from the crushed red pepper, which you can adjust to your taste. I usually start with half the amount and add more after tasting, so it’s perfectly tailored to your heat tolerance.
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Can I make this recipe ahead for a party?
Yes! You can make it a day ahead and reheat gently before serving. The flavors deepen overnight, making it even more delicious. Just keep garnishes separate until serving.
Final Thoughts
When I first tried this Spicy Chickpeas with Tomatoes and Spinach Recipe, I immediately knew it was going into my regular meal rotation. It’s comforting, packed with flavor, and so forgiving to make — even when life feels hectic, this dish has been my go-to kitchen win. I hope you enjoy making it as much as I do, and don’t forget to experiment with spices and sides to make it your own cozy favorite!
Print
Spicy Chickpeas with Tomatoes and Spinach Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A flavorful and healthy Spicy Chickpeas with Tomatoes and Spinach recipe that combines aromatic spices, fresh vegetables, and protein-rich chickpeas for a satisfying vegetarian meal. Perfect for a quick, nutritious dinner or lunch option, this dish offers a delicious blend of cumin, turmeric, and crushed red pepper with fresh spinach to create a vibrant and wholesome dish.
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1/2 teaspoon crushed red pepper
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium tomatoes, diced, or 15 oz. can diced tomatoes
- 2 15 oz. cans chickpeas, preferably organic and/or low sodium, drained and rinsed
- 1 1/2 teaspoons cumin
- 1 teaspoon oregano
- 1/2 teaspoon turmeric
- 2 cups fresh spinach, packed
- Salt and pepper to taste
Instructions
- Heat olive oil and spices: In a large skillet over medium heat, warm 2 tablespoons of olive oil along with 1/2 teaspoon crushed red pepper until fragrant, about 1-2 minutes.
- Sauté onion and garlic: Add 1 small diced onion and 2 minced garlic cloves to the skillet. Cook, stirring frequently, for 2 minutes until softened and aromatic.
- Add tomatoes and chickpeas: Stir in 2 diced medium tomatoes (or canned equivalent), 2 drained and rinsed cans of chickpeas, 1 1/2 teaspoons cumin, 1 teaspoon oregano, and 1/2 teaspoon turmeric. Season with salt and pepper to taste. Mix well.
- Simmer the mixture: Cover the skillet and let the mixture simmer on medium-low heat for 10 minutes, allowing the flavors to meld.
- Add spinach and cook: Stir in 2 cups of packed fresh spinach. Cover again and cook until the spinach is just wilted, about 3 minutes.
- Adjust seasoning and serve: Taste and adjust the seasoning with additional salt and pepper as needed. Remove from heat and serve hot. This dish also makes great leftovers for up to a few days when stored properly.
Notes
- Use low sodium or organic canned chickpeas for a healthier option.
- If fresh tomatoes are not available, canned diced tomatoes work well.
- Adjust the amount of crushed red pepper to control the spiciness.
- Leftovers can be refrigerated and reheated within 3 days.
- Serve this dish with rice, quinoa, or flatbread for a more filling meal.
Nutrition
- Serving Size: 1 serving (about 1 cup)
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 300 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 10 g
- Protein: 13 g
- Cholesterol: 0 mg
