If you’re looking for a quick, wholesome, and bursting-with-flavor dish, then you’re in for a treat with this Spicy Chickpeas with Tomatoes and Spinach Recipe. I absolutely love how this one comes together in just about 25 minutes and still manages to pack in this amazing depth of flavor that feels both comforting and exciting. Whether you’re cooking for yourself or feeding a hungry family, this recipe hits the spot every single time—trust me, it’s become a staple in my kitchen, and I can’t wait for you to try it out!
Why You’ll Love This Recipe
- Super Quick & Easy: You can whip it up on a busy weeknight with just one skillet and basic pantry staples.
- Healthy & Nutritious: Chickpeas and spinach provide protein, fiber, and tons of vitamins—all in one colorful bowl.
- Flexible & Flavorful: The spices add a warm kick that you can easily adjust to your own heat preferences.
- Awesome Leftovers: It tastes even better the next day, making it perfect for meal prep or a quick lunch.
Ingredients You’ll Need
These ingredients come together so well because each one adds a layer of flavor and texture—from the tender chickpeas to the vibrant spinach. I like using fresh tomatoes when I have them, but canned works great too, especially when tomatoes aren’t in season.
- Olive oil: Choose a good quality extra virgin olive oil for richness and smoothness.
- Crushed red pepper: This gives the dish its signature spicy kick—you can adjust how much you add based on your heat tolerance.
- Onion: A small onion adds sweetness and a nice base flavor when sautéed.
- Garlic: Fresh minced garlic is a must for that fragrant aroma and depth.
- Tomatoes: Fresh diced or canned, tomatoes bring natural acidity and balance the spices perfectly.
- Chickpeas: I recommend rinsing canned chickpeas well to keep the flavor clean and reduce sodium.
- Cumin: Earthy and warm, cumin is key for that classic spicy chickpea taste.
- Oregano: Adds a subtle herbaceous touch that complements the tomatoes and spinach.
- Turmeric: This golden spice brightens both color and flavor with its mild bitterness.
- Fresh spinach: I love packing the dish with fresh greens for nutrition and a lovely pop of color.
Variations
I love tweaking this Spicy Chickpeas with Tomatoes and Spinach Recipe to suit whatever mood I’m in or what’s in the fridge. You’ll find that small changes can take the dish in exciting new directions.
- Add heat: When I want more spice, I toss in a pinch of cayenne or some fresh chopped chili for an extra punch.
- Make it heartier: Sometimes I’ll stir in cooked quinoa or brown rice to make it feel like a full meal.
- Switch up greens: If you don’t have spinach, kale or swiss chard work beautifully as substitutes.
- Make it creamy: I’ve added a dollop of Greek yogurt or coconut milk on top for creaminess that balances the spice nicely.
How to Make Spicy Chickpeas with Tomatoes and Spinach Recipe
Step 1: Sauté the Aromatics
First things first, heat your olive oil over medium heat and toss in the crushed red pepper. You’ll want to warm the oil just enough to release the heat from the pepper—about a minute. Then add your diced onion and minced garlic. Cook these for around 2 minutes until they soften and become fragrant but not browned. I learned this step is crucial because burning garlic can introduce a bitter flavor—so keep an eye on it and stir often!
Step 2: Build the Base with Chickpeas and Tomatoes
Next, stir in the chopped tomatoes (or canned if using) along with the chickpeas. This is where the spices really come alive—add cumin, oregano, turmeric, plus salt and pepper to taste. Give everything a good mix then cover your skillet and let it simmer gently for about 10 minutes. During this time, the chickpeas absorb the spices and the tomatoes break down, creating a rich, flavorful base. I usually stir halfway through—this helps prevent sticking and ensures even cooking.
Step 3: Finish with Spinach
Once your chickpeas are tender and the sauce is simmering beautifully, it’s time to stir in the fresh spinach. Cover it back up and let it cook just until the spinach wilts, which usually takes about 3 minutes. This step keeps the greens vibrant and tender without turning mushy—something I’ve gotten better at by keeping a close watch. Once wilted, give it a taste and adjust the seasoning as needed.
Pro Tips for Making Spicy Chickpeas with Tomatoes and Spinach Recipe
- Use Fresh Spices: I’ve noticed the cumin and turmeric really pop when I use fresh ground spices rather than powders that have been sitting around for months.
- Don’t Skip the Simmer: The 10-minute simmer step lets the chickpeas soak up all those beautiful flavors—rushing this can leave the dish tasting flat.
- Adjust Heat Last: I always taste near the end to decide whether to add more crushed red pepper; it’s easier to add than tone down!
- Avoid Overcooking Spinach: Cooking just until wilted keeps spinach bright and prevents bitterness, a lesson I learned the hard way.
How to Serve Spicy Chickpeas with Tomatoes and Spinach Recipe
Garnishes
When I serve this dish, I like to finish it with a sprinkle of fresh chopped cilantro or parsley—it adds a fresh note that brightens the whole bowl. Sometimes a squeeze of lemon juice just before serving really wakes up the flavors. For extra richness, dollops of Greek yogurt or a drizzle of tahini are absolute game changers in my book!
Side Dishes
My go-to sides are fluffy basmati rice or warm naan bread to scoop up every last bit of this saucy goodness. On lighter days, I’ll serve it alongside roasted vegetables or a simple cucumber salad for a fresh crunch contrast that’s so satisfying.
Creative Ways to Present
For a special occasion, I like to serve my Spicy Chickpeas with Tomatoes and Spinach Recipe in individual shallow bowls topped with toasted pine nuts and a drizzle of chili oil for a gourmet touch. Another idea I’ve tried is layering it over creamy mashed potatoes or polenta, which turns it into a cozy, comforting entree that’s perfect for sharing!
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge, and they usually keep wonderfully for up to 3 days. I love that the flavors actually deepen overnight, making the next-day meal even more satisfying. Just be sure to cool it completely before refrigerating to maintain freshness.
Freezing
This recipe freezes really well too—just portion it out into freezer-safe containers and it will keep for about 2 months. When you thaw it, you might notice a little extra liquid, but a quick simmer on the stove will bring it right back to the perfect consistency.
Reheating
I usually reheat leftovers on the stovetop over medium heat with a splash of water or broth to prevent sticking and dryness. Stir occasionally to warm evenly, and add a little fresh spinach if you want to brighten it up again. Microwave works fine too—just cover loosely and heat in short bursts so you don’t overcook the greens.
FAQs
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Can I use dried chickpeas instead of canned for this recipe?
Absolutely! If you prefer using dried chickpeas, soak them overnight and cook them fully before adding to the recipe. This might add extra prep time but the flavor and texture can be even better. Just make sure they’re tender so they absorb the spices nicely during simmering.
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Is this recipe vegan and gluten-free?
Yes, the Spicy Chickpeas with Tomatoes and Spinach Recipe is naturally vegan and gluten-free, making it a great option for a variety of diets. Just double-check the canned chickpeas and spices for any additives if you have sensitivities.
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How spicy is this dish? Can I adjust the heat?
The crushed red pepper adds a nice warmth without overwhelming heat, but it’s super easy to customize. If you love spicy, feel free to add more or some fresh chili. If you’re sensitive to spice, reduce or omit the crushed red pepper altogether.
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What can I serve with this besides rice or bread?
This recipe pairs well with roasted root vegetables, quinoa salad, or even a simple cucumber and tomato salad for a fresh, light contrast. It’s versatile enough to work as a side dish or main on its own!
Final Thoughts
This Spicy Chickpeas with Tomatoes and Spinach Recipe has quickly become one of my kitchen heroes because it’s so easy, healthy, and satisfying. I love whipping it up when I want something nourishing without fuss, yet packed with bold flavors. I truly believe once you try this, it’ll become one of your go-to recipes too—perfect for those nights when you want something comforting but don’t want to spend hours cooking. Give it a shot, and let me know how it turns out in your kitchen!
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 vibrant and flavorful dish featuring spicy chickpeas simmered with fresh tomatoes, aromatic spices, and tender spinach. This nutritious and hearty recipe is perfect for a quick, wholesome meal that is both satisfying and easy to prepare.
Ingredients
Base Ingredients
- 2 tablespoons olive oil
- 1/2 teaspoon crushed red pepper
- 1 small onion, diced
- 2 cloves garlic, minced
Main Ingredients
- 2 medium tomatoes, diced, or 15 oz. canned tomatoes
- 2 (15 oz.) cans chickpeas, preferably organic and/or low sodium, drained and rinsed
Spices
- 1 1/2 teaspoons cumin
- 1 teaspoon oregano
- 1/2 teaspoon turmeric
Greens
- 2 cups fresh spinach, packed
Instructions
- Heat oil and spices: Heat olive oil over medium heat in a large skillet with crushed red pepper. Add onion and garlic and cook for 2 minutes until fragrant and slightly softened.
- Add tomatoes and chickpeas: Stir in diced tomatoes (or canned), chickpeas, cumin, oregano, turmeric, and salt and pepper to taste. Cover the skillet and let the mixture simmer for 10 minutes to develop flavors.
- Add spinach and finish cooking: Stir in fresh spinach, cover again, and cook until the spinach is just wilted, approximately 3 minutes.
- Adjust and serve: Taste and adjust seasoning with salt and pepper as needed. Remove from heat and serve the spicy chickpeas hot. This dish also keeps well as leftovers for a few days.
Notes
- Use low sodium canned chickpeas to control salt levels.
- Fresh spinach can be substituted with kale or Swiss chard for different greens.
- If you prefer less heat, reduce the crushed red pepper quantity.
- This recipe can be served over rice, quinoa, or with flatbread.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
