If you’re craving something hearty, flavorful, and packed with wholesome goodness, then I’ve got just the thing for you. This Spicy Chickpeas with Tomatoes and Spinach Recipe is one of those dishes I turn to when I want comfort and a little kick without spending hours in the kitchen. It’s quick, forgiving, and honestly, it tastes like it took way more effort than it does—so keep reading, because this is a fan-freaking-tastic meal you’ll want on repeat.
Why You’ll Love This Recipe
- Quick & Easy: You can have this meal on your table in under 30 minutes, perfect for busy weeknights.
- Packed with Flavor: The combination of spices and tomatoes infuses the chickpeas with a rich, spicy depth.
- Nutritious & Filling: With protein-rich chickpeas and fresh spinach, it’s a well-rounded, wholesome dish.
- Great for Leftovers: It actually tastes even better the next day, making your lunch or dinner prep super simple.
Ingredients You’ll Need
This combo is simple but mighty. You’ll notice that fresh spinach and canned tomatoes play really well with those earthy chickpeas, while the spices add warmth and a little heat. Oh, and when shopping, I always go for organic chickpeas if I can—it makes a difference you don’t always expect.
- Olive oil: I love using good-quality olive oil here for its fruity flavor and healthy fats.
- Crushed red pepper: This adds just the right spicy kick, but you can adjust it to suit your tolerance.
- Onion: Diced small so it softens and sweetens the dish.
- Garlic: Fresh cloves are a must—you’ll get that wonderful aroma and depth.
- Tomatoes: Fresh diced are great, but canned stewed tomatoes save time and pack big flavor.
- Chickpeas: Canned, drained, and rinsed to keep it light and reduce sodium.
- Cumin: Warming and earthy, cumin is one of my favorite spices for chickpeas.
- Oregano: Adds a subtle herbiness that balances the spice.
- Turmeric: Not just for color, it brings a mild bitterness that rounds out the flavor.
- Fresh spinach: Adds freshness and a lovely green texture—packed and ready to wilt.
Variations
I love how versatile this Spicy Chickpeas with Tomatoes and Spinach Recipe is. Over time, I’ve tweaked it depending on what’s in my fridge or what we’re craving that day. You should definitely make it your own!
- Add protein: Sometimes I toss in some cooked chicken or sausage for extra heft, which my family loves on colder nights.
- Swap spinach: If you don’t have spinach, kale or Swiss chard work beautifully here, just add a little extra cooking time.
- Make it milder: If you’re not into heat, reduce or skip the crushed red pepper and add a pinch of smoked paprika instead for smoky flavor.
- Use fresh tomatoes: In the summer, fresh ripe tomatoes make the dish brighter, and I sometimes add a splash of lemon juice for freshness.
How to Make Spicy Chickpeas with Tomatoes and Spinach Recipe
Step 1: Sizzle the aromatics
Heat your olive oil in a large skillet over medium heat. Toss in the crushed red pepper first so it infuses the oil with its spicy warmth — this trick always makes the flavors pop. Then add diced onions and minced garlic, cooking them just about 2 minutes until they’re soft and fragrant, but not browned. This step makes a huge difference, so don’t rush it!
Step 2: Blend the base
Stir in your tomatoes whether fresh or canned along with the chickpeas. Sprinkle in cumin, oregano, turmeric, and season with salt and freshly ground pepper to your taste. Give everything a good mix, cover the skillet, and let it simmer for about 10 minutes. This gentle simmer lets the chickpeas soak up those rich, spicy tomato juices and spices — it’s absolute magic.
Step 3: Wilt the spinach
Finally, stir in your packed fresh spinach, then cover again and cook until it’s just wilted — usually around 3 minutes. You want the spinach vibrant and tender, not mushy. Give it a taste now and adjust the salt and pepper. Then, turn off the heat and get ready to serve this delicious, heartwarming dish.
Pro Tips for Making Spicy Chickpeas with Tomatoes and Spinach Recipe
- Infuse Your Oil: Toasting the chili flakes in oil before adding other ingredients gives the dish an extra layer of heat that’s so satisfying.
- Don’t Skip Rinsing Chickpeas: Rinsing canned chickpeas removes excess sodium and helps them absorb the spices better—try it, you’ll notice the difference!
- Simmer Gently: Keep your heat medium to low when simmering to avoid breaking down the chickpeas too much and keep the texture intact.
- Add Spinach Last: Spinach wilts quickly, so adding it right before you’re done keeps it bright, fresh, and not overcooked.
How to Serve Spicy Chickpeas with Tomatoes and Spinach Recipe
Garnishes
I usually top this dish with a sprinkle of fresh chopped cilantro or parsley. A little tangy yogurt or a drizzle of tahini makes it even better—plus, it balances the heat beautifully. Sometimes I grate a bit of lemon zest over the top for a bit of zing, especially when using canned tomatoes.
Side Dishes
This Spicy Chickpeas with Tomatoes and Spinach Recipe pairs perfectly with warm naan bread or fluffy basmati rice. My family also enjoys serving it alongside roasted sweet potatoes or grilled veggies for a heartier meal.
Creative Ways to Present
For gatherings, I like to serve it in individual bowls, garnished with pistachios or toasted pumpkin seeds for a crunchy surprise. Another fun way we enjoy it is as a filling for warm pita pockets with some crumbled feta and a handful of fresh greens—makes it extra special and portable!
Make Ahead and Storage
Storing Leftovers
Leftovers keep wonderfully in an airtight container in the fridge for up to 3 days. I love making this for dinner and then having it ready for a quick lunch the next day. The flavors deepen overnight, making it taste even better!
Freezing
I’ve frozen this recipe a few times with good success. Just let it cool completely, portion it in freezer-safe containers, and it keeps for up to 2 months. When you thaw it, the texture of the chickpeas holds up well, which isn’t always the case with legumes.
Reheating
Reheat gently on the stovetop over low heat with a splash of water or broth to loosen it up if needed. Microwaving works too—just cover loosely to avoid drying. I try to avoid overheating the spinach, so add a few fresh spinach leaves while reheating if it’s lost some vibrancy.
FAQs
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Can I use dried chickpeas instead of canned in this recipe?
Absolutely! Just remember to soak dried chickpeas overnight and simmer them until tender before starting this recipe. Using dried chickpeas adds a fresher texture and lets you control the salt content, but it will add time to your prep.
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What if I don’t have turmeric or oregano on hand?
No worries! You can substitute turmeric with a pinch of curry powder or simply leave it out. For oregano, thyme or dried basil are good replacements that won’t compromise the dish’s character.
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How spicy is this Spicy Chickpeas with Tomatoes and Spinach Recipe?
It has a mild to medium heat level thanks to the crushed red pepper, but you can easily dial it up or down to your liking. If you want more heat, add a pinch of cayenne or a finely chopped fresh chili. For less, reduce or skip the red pepper flakes.
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Can this recipe be made vegan and gluten-free?
Yes, the recipe is naturally vegan and gluten-free! Just double-check labels for your spices and canned goods if you have sensitivities, but otherwise, it fits perfectly into both diets.
Final Thoughts
When I first tried this Spicy Chickpeas with Tomatoes and Spinach Recipe, I was hooked immediately. It’s one of those dishes that makes me feel cozy, satisfied, and energized all at once. What I really love is how simple it is to whip up yet delivers big flavors and nourishing ingredients. Honestly, it’s become a family favorite and a go-to for busy nights. I hope you give it a try and enjoy it as much as we do—this recipe really has a way of making weeknight dinners feel special.
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 healthy vegetarian dish featuring spicy chickpeas cooked with fresh tomatoes and spinach. This quick and easy skillet recipe is packed with flavor from cumin, oregano, turmeric, and a hint of crushed red pepper, making it a perfect nutritious meal for any day of the week.
Ingredients
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
- 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 oil and spices: Heat olive oil over medium heat in a large skillet and add crushed red pepper. This will infuse the oil and set the spicy tone for the dish.
- Sauté aromatics: Add diced onion and minced garlic to the skillet and cook for 2 minutes, stirring frequently until fragrant and slightly softened but not browned.
- Add tomatoes and chickpeas: Stir in the diced tomatoes (or canned tomatoes) and drained chickpeas. Mix well to combine all ingredients.
- Season and simmer: Add cumin, oregano, turmeric, salt, and pepper to the skillet. Stir everything together, then cover and let simmer for 10 minutes to blend flavors and soften the tomatoes.
- Add spinach and finish cooking: Stir in the fresh spinach, cover the skillet again, and cook for about 3 minutes until the spinach is just wilted but still bright green.
- Adjust seasoning and serve: Taste and adjust the salt and pepper as needed. Remove from heat and serve hot. The dish also makes great leftovers, staying flavorful for several days.
Notes
- Use fresh or canned tomatoes depending on availability; canned tomatoes speed up the cooking process.
- For less heat, reduce or omit the crushed red pepper.
- Pair this dish with warm flatbreads or over steamed rice for a complete meal.
- This recipe is ideal for meal prep as flavors deepen after resting.
- To make it vegan, ensure that no animal-based products are added as sides or toppings.
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 6g
- Sodium: 280mg
- Fat: 8g
- Saturated Fat: 1.1g
- Unsaturated Fat: 6.9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
