If you’re craving something vibrant, hearty, and a little spicy, then you’re going to love this Spicy Chickpeas with Spinach and Tomatoes Recipe. It’s one of those dishes I keep coming back to because it’s quick, packed with flavor, and feels like a warm hug from the inside out. Whether you’re making dinner for yourself or looking to impress some friends with a simple, tasty meal, this recipe has got you covered. Trust me, once you try it, you’ll find yourself making it again and again!

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Why You’ll Love This Recipe

Super Quick to Make: From start to finish, it’s ready in about 25 minutes — perfect for busy weeknights.
Packed with Nourishing Ingredients: Chickpeas, fresh spinach, and tomatoes come together to create something hearty yet healthy.
Versatile Flavor Profile: The blend of cumin, turmeric, and crushed red pepper adds warmth without overpowering the natural ingredients.
Great for Leftovers: It reheats beautifully, making it a smart choice for meal prep or quick lunches during your busy week.

A close-up view of a black skillet filled with cooked chickpeas and wilted dark green spinach leaves mixed with small pieces of light yellow onions and bits of red tomato, producing a rich combination of yellow, green, and red colors. A wooden spoon rests on the right side of the skillet, partially submerged in the mixture, and the background shows a white marbled texture. The overall look is warm, colorful, and rustic, highlighting the fresh ingredients and their cooked textures. photo taken with an iphone --ar 2:3 --v 7 - Spicy Chickpeas with Spinach and Tomatoes, healthy plant-based meal, quick vegetarian dinner, flavorful chickpea recipe, hearty vegetable dish

Ingredients You’ll Need

This recipe comes together with simple, pantry-friendly ingredients that complement each other so well. When I pick out tomatoes, fresh is best but canned perfectly works — especially when you’re short on time or it’s not tomato season.

Flat lay of a small white ceramic bowl of golden olive oil, a small white ceramic bowl of vibrant crushed red pepper flakes, a whole small yellow onion with papery skin intact, two whole uncracked garlic bulbs, two ripe medium red tomatoes, a small white ceramic bowl filled with smooth beige chickpeas, a small white ceramic bowl of ground cumin powder, a small white ceramic bowl of dried oregano leaves, a small white ceramic bowl of bright yellow turmeric powder, and a generous bunch of fresh dark green spinach leaves arranged with balance and symmetry, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Spicy Chickpeas with Spinach and Tomatoes, healthy plant-based meal, quick vegetarian dinner, flavorful chickpea recipe, hearty vegetable dish

Olive oil: A good-quality extra virgin olive oil adds richness and carries the spices beautifully.
Crushed red pepper: Adjust this based on your heat tolerance — I love a little kick, but you can always dial it down.
Onion: A small onion diced finely offers sweetness and depth to the dish.
Garlic: Fresh minced garlic is essential for that aromatic punch you can’t skip.
Tomatoes: Fresh, diced tomatoes or a 15-ounce canned variety both do great here — just choose what’s easiest for you.
Chickpeas: Preferably organic or low sodium canned chickpeas, drained and rinsed to keep things light but flavorful.
Cumin: This earthy spice is a game-changer for warming up the dish.
Oregano: Adds a subtle herbaceous note that balances the spices.
Turmeric: Beyond its health perks, it gives a beautiful color and a gentle warmth.
Fresh spinach: Packed in, fresh spinach wilts down into the dish, giving it a fresh, vibrant green boost.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the things I love about this Spicy Chickpeas with Spinach and Tomatoes Recipe is how easy it is to customize it to your mood or pantry stash. Feel free to get creative — a recipe like this is all about making it your own.

Add Protein: I’ve tossed in some cooked chicken or shrimp for a more filling option, and it works like a charm.
Make it Vegan/Gluten-Free: It’s naturally vegan and gluten-free, which is perfect if you’re catering to different dietary needs.
Switch up the Greens: If you don’t have spinach on hand, kale or Swiss chard make great substitutes to keep that fresh, leafy vibe.
Spice Level: For extra heat, I sometimes add a pinch of cayenne or a finely chopped fresh chili—it gives the dish that perfect kick.

How to Make Spicy Chickpeas with Spinach and Tomatoes Recipe

Step 1: Sauté the Aromatics with Spice

Start by heating your olive oil in a large skillet over medium heat. Toss in the crushed red pepper right away so it infuses the oil with that subtle heat. Then, add the diced onion and minced garlic. Cook them for about 2 minutes until the onions turn translucent and that garlicky aroma hits you. This step sets the flavor foundation, so don’t rush it — a gentle sizzle and patient stirring make all the difference.

Step 2: Build the Chickpea and Tomato Base

Now, stir in your diced tomatoes (or canned tomatoes if you’re going that route) along with the drained chickpeas. Sprinkle in cumin, oregano, turmeric, plus salt and pepper to taste. The spices start melding here, so cover your skillet and let it simmer gently for about 10 minutes. You’ll notice the sauce slightly thickens, and the chickpeas soak up all those flavors beautifully.

Step 3: Wilt the Spinach

At the end, toss in your fresh, packed spinach and cover again. It only takes about 3 minutes for the spinach to wilt just right, keeping its bright green color and those healthful nutrients intact. Give it a quick taste, adjust with a pinch more salt or pepper if needed, then remove from heat.

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Pro Tips for Making Spicy Chickpeas with Spinach and Tomatoes Recipe

Use Good Quality Chickpeas: I recommend rinsing canned chickpeas thoroughly to reduce any canning liquid bitterness and salt.
Control the Heat: Start with less crushed red pepper if you’re unsure, since you can always add more after tasting.
Don’t Overcook the Spinach: Adding spinach at the very end and cooking briefly keeps that fresh flavor and vibrant color.
Cover While Simmering: This traps steam, helping the flavors marry beautifully and prevents drying out.

How to Serve Spicy Chickpeas with Spinach and Tomatoes Recipe

Spicy Chickpeas with Spinach and Tomatoes Recipe - Serving

Garnishes

I love to scatter a sprinkle of freshly chopped cilantro or parsley right on top—adds a pop of freshness. A dollop of creamy Greek yogurt or a squeeze of lemon juice brightens the flavors wonderfully, especially if you want a milder touch on the spiciness.

Side Dishes

My go-to sides? Warm pita bread or fluffy basmati rice complement the saucy chickpeas perfectly. Sometimes I also pair this recipe with a simple cucumber and tomato salad to keep things light and refreshing.

Creative Ways to Present

For a special dinner, I like serving these spicy chickpeas in little bowls with grilled halloumi cheese on the side and a drizzle of chili oil for extra flavor and flair. It’s colorful, inviting, and always gets compliments!

Make Ahead and Storage

Storing Leftovers

I usually store the leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, so sometimes the next day tastes even better. Just make sure to give it a good stir before reheating.

Freezing

This recipe freezes well too! I portioned it into freezer-safe containers and froze batches for up to 2 months without losing much flavor or texture. Just thaw it overnight in the fridge before reheating.

Reheating

I recommend reheating on the stovetop over medium heat with a splash of water or vegetable broth to keep it from drying out. Microwave works fine too; just cover it loosely to trap steam and stir halfway through.

FAQs

Can I use dried chickpeas instead of canned for this Spicy Chickpeas with Spinach and Tomatoes Recipe?

Absolutely! Dried chickpeas can add an even better texture, but remember to soak them overnight and cook them fully before using in this recipe. It will add extra time, but the flavor payoff is worth it.
Is this recipe vegan and gluten-free?

Yes! This dish is naturally vegan and gluten-free, making it great for a wide range of dietary preferences without any tweaks needed.
How spicy is this Spicy Chickpeas with Spinach and Tomatoes Recipe?

The heat level comes mainly from crushed red pepper and turmeric’s warmth — it’s moderate by default but you can always adjust the amount of crushed red pepper to suit your taste.
Can I add other vegetables to this recipe?

Definitely! Bell peppers, zucchini, or eggplant cut into small pieces can be a delicious addition if you want to bulk it up with more veggies.

Final Thoughts

This Spicy Chickpeas with Spinach and Tomatoes Recipe holds a special place in my heart because it’s one of those dishes that feels like homey comfort food but also packs a punch of vibrant flavor and nourishment. It’s the kind of recipe I find myself sharing with friends because I know it’s accessible, forgiving, and honestly, just plain delicious. So next time you want a meal that’s both easy and exciting, give this a try—I promise, you’ll be hooked.