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Spicy Chickpeas with Spinach and Tomatoes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 139 reviews
  • Author: Nora
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Description

A flavorful and healthy recipe featuring spicy chickpeas cooked with fresh tomatoes and spinach. This dish combines aromatic spices like cumin, oregano, turmeric, and crushed red pepper for a warm, vibrant meal perfect for lunch or dinner. It’s quick to prepare, packed with plant-based protein, and great as leftovers.

Ingredients

Scale

Spices and Oils

  • 2 tablespoons olive oil
  • 1/2 teaspoon crushed red pepper
  • 1 1/2 teaspoons cumin
  • 1 teaspoon oregano
  • 1/2 teaspoon turmeric

Vegetables

  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 medium tomatoes, diced, or 1 (15 oz) can diced tomatoes
  • 2 cups fresh spinach, packed

Proteins

  • 2 (15 oz) cans chickpeas, preferably organic and/or low sodium, drained and rinsed

Instructions

  1. Heat oil and spices: Heat olive oil over medium heat in a large skillet and add crushed red pepper. Allow the flavors to infuse the oil for about 30 seconds.
  2. Sauté onion and garlic: Add the diced onion and minced garlic to the skillet and cook for 2 minutes until they soften and become fragrant without browning.
  3. Add tomatoes and chickpeas: Stir in the diced tomatoes (or canned tomatoes) and drained chickpeas into the pan. Mix well.
  4. Season and simmer: Add cumin, oregano, turmeric, salt, and pepper to taste. Cover the skillet and let it simmer gently for 10 minutes, allowing the flavors to meld together.
  5. Add spinach and finish cooking: Stir in the fresh spinach, cover again, and cook for about 3 minutes until the spinach is just wilted.
  6. Adjust seasoning and serve: Taste the dish and adjust salt and pepper as needed. Remove from heat and serve hot. This dish also keeps well for several days as leftovers.

Notes

  • Use low sodium or organic canned chickpeas to control salt content.
  • Fresh tomatoes can be substituted with canned diced tomatoes if out of season.
  • Adjust crushed red pepper to suit your spice preference.
  • This dish pairs well with rice, flatbread, or quinoa for a more filling meal.
  • Leftovers can be refrigerated for 3-4 days and reheated gently on the stove or microwave.

Nutrition

  • Serving Size: 1 cup
  • Calories: 220
  • Sugar: 5 g
  • Sodium: 210 mg
  • Fat: 7 g
  • Saturated Fat: 1 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 32 g
  • Fiber: 8 g
  • Protein: 10 g
  • Cholesterol: 0 mg

Find it online: https://littlespoonbites.com/spicy-chickpeas-with-spinach-and-tomatoes-recipe/