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
Scale
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
