If you’re looking for a hearty, flavorful dish that’s quick to whip up any night of the week, you’ve got to try my Spicy Chickpeas with Tomatoes and Spinach Recipe. I absolutely love how this comes together with just a handful of ingredients to create something cozy yet bright with spice and fresh greens. Whether you’re feeding a crowd or just want a nourishing solo dinner, this recipe has your back.
Why You’ll Love This Recipe
- Super Quick to Make: From start to finish, this spicy chickpeas dish takes just about 25 minutes—perfect for busy evenings.
- Healthy and Filling: Packed with protein-rich chickpeas and fresh spinach, it’s a nutrient powerhouse you’ll feel great about eating.
- Adjustable Heat Level: You control the spice with crushed red pepper—so you can keep it mild or dial it up for a fiery kick.
- Versatile and Leftover-Friendly: It tastes even better the next day, making it an excellent meal prep candidate.
Ingredients You’ll Need
Each ingredient in the Spicy Chickpeas with Tomatoes and Spinach Recipe plays a part in building layers of flavor—from earthy spices to fresh greens. When shopping, look for ripe tomatoes or good-quality canned ones, and opt for organic chickpeas if you can—it really makes a difference in taste and texture.
- Olive oil: I prefer extra virgin for the rich flavor it imparts during sautéing.
- Crushed red pepper: This gives the dish its signature warmth; adjust the quantity based on your spice tolerance.
- Small onion: Diced finely, it adds a subtle sweetness once softened.
- Garlic: Fresh minced garlic is a must for depth—don’t use pre-minced if you can help it.
- Tomatoes: Fresh diced tomatoes are vibrant, but canned work equally well and save time.
- Chickpeas: I like to rinse canned chickpeas really well to reduce sodium and improve their flavor.
- Cumin, oregano, turmeric: These spices bring earthiness and a hint of warmth you’ll come to love.
- Fresh spinach: Packed in at the end, it wilts nicely to add color, nutrients, and a touch of freshness.
Variations
I love making this Spicy Chickpeas with Tomatoes and Spinach Recipe my own depending on the season or what’s in my pantry. Don’t hesitate to experiment a bit—you’ll find it’s a flexible base for so many flavors.
- Add More Veggies: Sometimes I toss in bell peppers or mushrooms for extra texture and flavor. It’s a great way to sneak in more greens if you have them on hand.
- Swap the Spinach: Kale or Swiss chard work beautifully if you want a heartier green.
- Make it Creamier: Stir in a dollop of plain yogurt or coconut cream at the end for a cooling contrast to the spice.
- Protein Boost: For non-vegetarians, adding cooked chicken or shrimp turns this into a substantial entree.
How to Make Spicy Chickpeas with Tomatoes and Spinach Recipe
Step 1: Sauté Your Aromatics with a Kick
Heat the olive oil in a large skillet over medium heat, then sprinkle in the crushed red pepper right away. This quick toasting releases its fragrance and sets the stage for the flavor to come. After about 30 seconds, add your diced onion and minced garlic, cooking for 2 minutes or until the onion feels soft and translucent. Keep an eye on the garlic so it doesn’t brown too much—that can turn bitter.
Step 2: Build the Spicy Tomato-Chickpea Base
Stir in the diced tomatoes and drained chickpeas right after the onions and garlic have softened. Sprinkle in your cumin, oregano, turmeric, plus salt and pepper to taste. Cover the pan, reduce the heat to low, and let everything simmer gently for about 10 minutes. This simmering melds the spices with the tomatoes and chickpeas beautifully.
Step 3: Wilt in the Spinach and Finish
Once simmering is done, toss in the fresh spinach and give it a stir. Cover the skillet again and cook for just about 3 minutes, or until the spinach is tender and wilted but still bright green. Give it one last taste and adjust salt, pepper, or red pepper flakes as you like before serving.
Pro Tips for Making Spicy Chickpeas with Tomatoes and Spinach Recipe
- Toast Your Spices: I discovered this trick when I started making this recipe—roasting the crushed red pepper and spices slightly in oil unlocks amazing aroma and depth.
- Don’t Overcook the Spinach: Spinach wilts fast; I keep a close eye to avoid soggy greens that kill the texture.
- Use Quality Chickpeas: I used to struggle with canned chickpeas tasting bland, so rinsing until water runs clear made all the difference.
- Adjust Heat Gradually: Start with less crushed red pepper because you can always add more—too spicy can overpower the fresh tomato flavor.
How to Serve Spicy Chickpeas with Tomatoes and Spinach Recipe
Garnishes
I always top this with a sprinkle of freshly chopped cilantro or parsley for a fresh herbal note. A squeeze of lemon juice right before serving brightens everything up and balances the spice perfectly. If I want a touch of creaminess, a spoonful of Greek yogurt on the side is my go-to.
Side Dishes
My favorite way to serve this is over fluffy basmati rice or alongside warm, crusty bread to soak up all those delicious juices. For a lighter meal, pairing it with quinoa or even roasted cauliflower rice works great too.
Creative Ways to Present
When I’ve hosted friends, I like to serve this in shallow bowls garnished with toasted pine nuts or pumpkin seeds for a crunchy contrast. Adding a dollop of harissa or a drizzle of chili oil turns it into a festive centerpiece that people rave about.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge for up to 4 days. It tastes even better the next day once the spices have had time to meld more completely, making it perfect for a quick lunch or dinner.
Freezing
Freezing this dish is absolutely doable! Just cool completely, then pack into freezer-safe containers. I’ve frozen leftovers successfully for up to 3 months and thawed it overnight in the fridge before reheating.
Reheating
Reheat gently in a skillet over medium-low heat to prevent the spinach from getting mushy and add a splash of water or broth if it looks dry. Microwave works too, but I prefer stovetop for the best texture.
FAQs
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Can I use dried chickpeas instead of canned?
Definitely! Just be sure to soak dried chickpeas overnight and cook them fully until tender before adding them to the recipe. Using canned is quicker and easier, but dried chickpeas will provide a firmer texture if you prefer.
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How spicy is this dish?
The heat mainly comes from crushed red pepper flakes, so it’s easy to adjust. I usually start with half a teaspoon and add more for a stronger kick. If you prefer mild, you can omit the crushed red pepper completely and still have great flavor.
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Can I make this recipe vegan or gluten-free?
Yes, the recipe is naturally vegan and gluten-free as long as you serve it with gluten-free sides. Just be mindful of any optional garnishes or sides you add to keep it allergy-friendly.
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What should I serve with this to make it a full meal?
Pairing the spicy chickpeas with a grain like rice, quinoa, or couscous adds more substance. For extra protein, you can add roasted chicken, yogurt, or even a fried egg on top, depending on your preference.
Final Thoughts
This Spicy Chickpeas with Tomatoes and Spinach Recipe is a staple I keep coming back to whenever I want a quick, healthy, and comforting meal. It’s one of those dishes where the flavors just deepen overnight, and it’s super forgiving if you tweak the spice or greens. Give it a try—you’ll find it’s a wonderful way to enjoy a meatless meal with big bold flavors, and I’m pretty sure your family and friends will go crazy for it too!
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 Course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegan
Description
A vibrant and flavorful dish featuring spicy chickpeas cooked with fresh tomatoes, aromatic spices, and tender spinach. This hearty and nutritious meal is perfect for a quick and satisfying lunch or dinner and is delicious served hot or as leftovers.
Ingredients
Spices and Seasonings
- 1/2 teaspoon crushed red pepper
- 1 1/2 teaspoons cumin
- 1 teaspoon oregano
- 1/2 teaspoon turmeric
- Salt and freshly ground black pepper, to taste
Vegetables
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium tomatoes, diced, or 15 oz. can diced tomatoes
- 2 cups fresh spinach, packed
Legumes
- 2 (15 oz.) cans chickpeas, preferably organic and/or low sodium, drained and rinsed
Oils and Fats
- 2 tablespoons olive oil
Instructions
- Heat Oil and Sauté Aromatics: Heat the olive oil over medium heat in a large skillet. Add the crushed red pepper, diced onion, and minced garlic, and cook for about 2 minutes until the onion is softened and the garlic is fragrant.
- Add Tomatoes, Chickpeas, and Spices: Stir in the diced tomatoes (or canned tomatoes), drained chickpeas, cumin, oregano, turmeric, and season with salt and freshly ground black pepper to taste. Cover the skillet and let the mixture simmer over medium heat for 10 minutes to allow flavors to meld.
- Add Spinach and Wilt: Stir in the fresh spinach, cover again, and cook until the spinach is just wilted, about 3 minutes.
- Adjust Seasoning and Serve: Taste the dish and adjust seasoning with additional salt and pepper if needed. Remove from heat and serve hot. This dish makes excellent leftovers and can be enjoyed for several days.
Notes
- Using low sodium or organic canned chickpeas helps control salt content and improves flavor.
- Fresh tomatoes can be substituted with canned diced tomatoes when out of season.
- For milder heat, reduce or omit the crushed red pepper.
- This dish pairs well with rice, quinoa, or warm crusty bread.
- Leftovers can be refrigerated for up to 3-4 days and reheated gently on the stovetop or microwave.
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 5 g
- Sodium: 250 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 9 g
- Cholesterol: 0 mg
