If you’re looking for a simple yet flavor-packed dish to add to your weeknight rotation, 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, and the combination of spices makes it feel cozy and vibrant all at once. Whether you’re a seasoned vegan or just dipping your toes into plant-based meals, this recipe is a total crowd-pleaser — my family goes crazy for it and I bet you will too!

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Why You’ll Love This Recipe

Simple Ingredients: Uses pantry staples and fresh spinach for a quick, easy meal.
Bold, Warm Flavors: The cumin, turmeric, and crushed red pepper create a spicy comfort food vibe.
Versatile and Nutritious: Packed with plant-based protein and vibrant greens for balanced nutrition.
Great for Leftovers: Tastes even better the next day, making meal prepping a breeze.

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 Tomatoes and Spinach, healthy chickpea stew, vegan chickpea recipe, quick plant-based dinner, flavorful vegetarian dishes

Ingredients You’ll Need

You’ll find that this Spicy Chickpeas with Tomatoes and Spinach Recipe brings together flavors that complement each other beautifully. I always choose organic chickpeas when I can, and fresh spinach really brightens up the dish. Plus, these spices are pretty much kitchen essentials that give the dish that signature warmth.

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 Tomatoes and Spinach, healthy chickpea stew, vegan chickpea recipe, quick plant-based dinner, flavorful vegetarian dishes

Olive oil: Use good quality extra virgin olive oil to add a fruity depth.
Crushed red pepper: The heat level here can be adjusted — I go for a nice kick but you can tone it down.
Onion: Diced finely for sweetness and texture.
Garlic: Fresh minced garlic is key for that aromatic punch.
Tomatoes: Fresh diced or canned diced tomatoes both work well — I switch depending on the season.
Chickpeas: I recommend draining and rinsing canned chickpeas to reduce sodium and get a cleaner taste.
Cumin: Brings a nutty, earthy base flavor that’s irresistible.
Oregano: Adds herbal brightness and a slightly peppery note.
Turmeric: Not just for color! It adds a subtle warmth and earthy flavor.
Fresh spinach: Packed in for nutrition and that lovely leafy texture.

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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

I’ve found that this dish is incredibly forgiving, so you can easily personalize it to suit your tastes or dietary needs. I often tweak the spice levels or swap ingredients depending on what’s fresh in my fridge or pantry.

Add protein: When I want a heartier meal, I stir in some crumbled tofu or tempeh for extra protein.
Milder version: Reduce or omit the crushed red pepper if you’re serving kids or prefer less heat.
Seasonal greens: I sometimes swap spinach for kale or Swiss chard when in season, which adds a different texture but works just as well.
Extra veggies: Throw in diced bell peppers or zucchini for more color and crunch — it’s a great way to sneak in extra vegetables.

How to Make Spicy Chickpeas with Tomatoes and Spinach Recipe

Step 1: Build Your Flavor Base

Start by heating the olive oil over medium heat in a large skillet, then sprinkle in the crushed red pepper. I love to toast the pepper flakes just a bit in the oil—it helps release their flavor and gives the dish that lovely spicy aroma right from the start. After about 30 seconds, add the diced onion and minced garlic, cooking for around 2 minutes until the onion looks translucent and tender but not browned. This quick step is all about layering flavor, so don’t skip it!

Step 2: Simmer the Chickpeas and Tomatoes

Next, stir in your diced tomatoes (or canned if you’re out of fresh), chickpeas, cumin, oregano, and turmeric. Add salt and pepper to taste here, but remember you can always adjust later. Cover the skillet and let everything simmer gently for about 10 minutes. I find this is when the spices really meld and soak into the chickpeas, creating that cozy, savory flavor you want in every bite. Keep the heat low to avoid burning or drying out the ingredients.

Step 3: Add the Spinach and Finish Cooking

Once your chickpeas and tomatoes have simmered down nicely, stir in the fresh spinach and cover the pan again. It only takes about 3 minutes for the spinach to wilt to perfection — just enough to soften it while keeping that vibrant green color. Give it a gentle stir, taste and add salt and pepper as needed. Then you’re ready to serve! I love how this final step keeps the spinach tender but still with a bit of texture.

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Pro Tips for Making Spicy Chickpeas with Tomatoes and Spinach Recipe

Toast Your Spices in Oil: I discovered this trick when I started toasting crushed red pepper and cumin in oil for just 30 seconds — it deepens their flavor and takes the dish up a notch.
Use Fresh Garlic and Onion: Fresh aromatics make a massive difference here, so avoid pre-minced garlic or onion powder if you can.
Don’t Overcook Spinach: Adding it at the end and cooking just until wilted keeps it bright and tender.
Rinse & Drain Chickpeas Well: It removes excess sodium and the canned “starchy” flavor, making the chickpeas taste fresher in the dish.

How to Serve Spicy Chickpeas with Tomatoes and Spinach Recipe

Spicy Chickpeas with Tomatoes and Spinach Recipe - Serving

Garnishes

I actually love topping this dish with a sprinkle of fresh chopped cilantro or parsley — it adds a herbaceous freshness that contrasts the warm spices beautifully. A squeeze of lemon juice or a dollop of plain yogurt (or a dairy-free alternative) on top also brightens it right up if you want some creaminess and tang.

Side Dishes

My go-to sides include fluffy basmati rice, warm pita bread, or even some roasted cauliflower for a low-carb option. I’ve also served this with quinoa for extra protein, and it pairs so well with the slightly nutty grain.

Creative Ways to Present

For special dinners, I like to plate the spicy chickpeas over a bed of creamy mashed potatoes or alongside roasted sweet potatoes. Sometimes I assemble it all in a bowl with dollops of tahini and a sprinkling of toasted pine nuts or pumpkin seeds for some crunch. It makes the meal feel extra thoughtful without a lot of extra effort.

Make Ahead and Storage

Storing Leftovers

I’m all about making meals that keep well, and this spicy chickpea dish is no exception. I store leftovers in an airtight container in the fridge for up to 3 days — it actually tastes even better the next day because the flavors have had time to marry. Just give it a good stir before reheating.

Freezing

I’ve frozen this recipe successfully a couple of times. To do it right, let the dish cool completely and portion it into freezer-safe containers. When you defrost, some of the spinach texture might soften more, but the flavor remains amazing. It’s a real lifesaver when you want a quick meal on busy days.

Reheating

I usually reheat leftovers gently on the stovetop with a splash of water or broth to keep it saucy and prevent drying out. You can also microwave it covered for about 2 minutes, stirring halfway through to heat evenly. Adding a fresh sprinkle of fresh spinach or herbs after reheating gives it a fresh pop.

FAQs

Can I use canned spinach instead of fresh for this recipe?

I wouldn’t recommend canned spinach here since it tends to be watery and lacks the fresh texture that complements the chickpeas and tomatoes. Fresh spinach wilts nicely and adds a vibrant color and flavor that really elevates the dish. If fresh isn’t available, consider frozen spinach, just thaw and squeeze out the excess water before adding.
What can I serve with Spicy Chickpeas with Tomatoes and Spinach Recipe for a complete meal?

This dish pairs wonderfully with grains like rice, quinoa, or bulgur. You can also serve it alongside warm naan or pita for scooping. Adding a side salad or roasted veggies rounds out the meal nicely for extra variety.
Is this recipe suitable for meal prep?

Absolutely! It keeps well in the fridge for a few days and can be portioned into containers for easy grab-and-go lunches or quick dinners throughout the week. Just reheat gently and add a fresh squeeze of lemon or herbs to brighten it up when serving.
How spicy is the Spicy Chickpeas with Tomatoes and Spinach Recipe?

The heat mainly comes from crushed red pepper, and I usually use half a teaspoon to a teaspoon depending on how spicy you like it. You can easily adjust it down or up — if you prefer mild, start with a small pinch and add more after tasting.

Final Thoughts

I have to say, this Spicy Chickpeas with Tomatoes and Spinach Recipe is one of those go-to dishes that’s saved me on hectic days when I want something nutritious, flavorful, and fuss-free. It hits all the right notes—warm spices, hearty chickpeas, fresh greens—and it’s so easy to whip up. Whether you’re cooking for yourself or feeding a crowd, I genuinely think you’ll enjoy the balance of comforting and bright flavors this brings to your table. Give it a try soon—you might just find a new favorite!