main dishes mediterranean

Chickpeas with Tomatoes and Spinach

Chickpeas with tomatoes and spinach in a garlicky skillet sauce with cumin, paprika, lemon, and olive oil.

Vegetarian Vegan Gluten-Free Dairy-Free
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Prep 5 min
Cook 18 min
Total 23 min
Servings 2
Difficulty Easy

Ingredients

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Instructions

  1. Heat olive oil in a large skillet over medium heat. Add garlic, cumin, smoked paprika, and red pepper flakes. Cook 30 seconds until fragrant.

    Tip: Add spices to oil before they burn—aromatic but not bitter.

  2. Add diced tomatoes, salt, and pepper. Simmer 5 minutes.

  3. Add chickpeas. Stir to coat, then simmer 8-10 minutes until sauce thickens.

  4. Add spinach in handfuls, stirring until wilted.

  5. Remove from heat. Stir in lemon juice.

  6. Taste and adjust seasoning. Serve immediately, over rice or with crusty bread.

Storage & Meal Prep

Keeps for up to 3 days in the refrigerator. Reheat gently on the stovetop. The spinach will be softer but the dish still tastes great. Add a squeeze of fresh lemon when reheating.

Variations

  • Chickpeas with Tomatoes and Eggs: Make wells in the sauce and crack 2-4 eggs into them. Cover and cook until set for a shakshuka-style meal.
  • Chickpeas with Tomatoes and Kale: Swap spinach for chopped kale for more texture. Add it a few minutes earlier as kale takes longer to cook.
  • Spicy Chickpeas with Harissa: Add 1 tbsp harissa paste with the tomatoes for a North African-inspired kick.

FAQ

What to serve with chickpeas and spinach?

Serve them with crusty bread, rice, couscous, or a fried egg. The sauce is thick enough to sit on toast.

Can you use frozen spinach?

Yes—thaw and squeeze out excess water before adding. Use about 5 oz frozen spinach to replace 4 cups fresh. Add it with the chickpeas so it has time to heat through.

How do you add more protein to chickpea dishes?

Add a fried egg, yogurt, feta, or a second can of chickpeas. Bread or grains make it feel more complete.

Interactive Nutrition Map

2 Servings

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Legumes
Chickpeas (Cooked)
164 g
Vegetables
Spinach (Raw)
120 g
Garlic
12 g
Tomato (Red, Ripe)
397 g
Oils & Fats
Extra Virgin Olive Oil
41 g
Herbs & Spices
Ground Cumin
1 g
Smoked Paprika
0.6 g
Red Pepper Flakes
0.5 g
Salt
3 g
Black Pepper
0.5 g
Lemon Juice (Fresh)
15 g

Per Serving

375kcalCalories
12gProtein
35gCarbs
23gFat
10gFiber
Sodium
100mg4% DV
Potassium
1087mg23% DV
Calcium
137mg11% DV
Iron
5.2mg29% DV
Magnesium
113mg27% DV
Vitamin C
48.2mg54% DV
Vitamin A
371µg41% DV
Vitamin K
321.8µg268% DV
Folate
288µg72% DV
Chickpeas (Cooked)
Spinach (Raw)
Extra Virgin Olive Oil
Garlic
Tomato (Red, Ripe)
Ground Cumin
Smoked Paprika
Red Pepper Flakes
Salt
Black Pepper
Lemon Juice (Fresh)
* Nutrition is an estimate; actual values vary by ingredient brands and cooking methods. Percent Daily Values are based on a 2,000 calorie diet.

The Story Behind This Dish

When I have 20 minutes and no plan, this is usually what happens: chickpeas, tomatoes, spinach, garlic, cumin, paprika, olive oil, and lemon.

I cook the spices in the oil for only a few seconds. Then I add the tomatoes and let them thicken before the chickpeas go in. If the sauce is still watery, the spinach will make it thinner.

This is more skillet braise than soup. I serve it in a shallow bowl, over toast, or with rice.

Keep It Useful

Frozen spinach works if you squeeze it dry first. A fried egg makes it a larger meal. Feta or yogurt gives a salty finish, but the base recipe stays vegan without them.

Related: Chickpea and Spinach Stew | Chickpea and Eggplant Stew | Beans and Greens Saute