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Spicy Chickpeas with Tomatoes and Spinach Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 130 reviews
  • Author: Villerius
  • 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 flavorful and nutritious dish featuring spicy chickpeas simmered with tomatoes and seasoned with aromatic spices, finished with fresh spinach for a vibrant and healthy meal. Perfect for a quick and satisfying vegetarian dinner, served hot and ideal for leftovers.

Ingredients

Scale

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 diced tomatoes
  • 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

  1. Heat Oil and Spices: Heat olive oil over medium heat in a large skillet along with crushed red pepper. This helps infuse the oil with spicy flavor.
  2. Sauté Onion and Garlic: Add diced onion and minced garlic to the skillet and cook for 2 minutes, stirring frequently, until they become fragrant and slightly softened.
  3. Add Tomatoes and Chickpeas: Stir in diced tomatoes, drained chickpeas, cumin, oregano, turmeric, along with salt and pepper to taste. Mix well to combine all ingredients thoroughly.
  4. Simmer: Cover the skillet and let the mixture simmer gently for 10 minutes, allowing the flavors to meld and the chickpeas to heat through.
  5. Add Spinach: Stir in the fresh spinach, cover again, and cook until the spinach is just wilted, about 3 minutes.
  6. Final Seasoning and Serve: Adjust seasoning with additional salt and pepper if needed. Remove from heat and serve hot, enjoying immediately or as delicious leftovers.

Notes

  • This dish is vegetarian and naturally gluten-free.
  • Use low sodium chickpeas to better control salt content.
  • Can be served as a main dish or as a side to rice or flatbread.
  • Leftovers keep well refrigerated for up to 3 days.
  • Adjust crushed red pepper to control heat level.

Nutrition

  • Serving Size: 1 cup
  • Calories: 230
  • Sugar: 5 g
  • Sodium: 230 mg
  • Fat: 7 g
  • Saturated Fat: 1 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 34 g
  • Fiber: 8 g
  • Protein: 11 g
  • Cholesterol: 0 mg

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