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
Scale
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
