There’s something truly comforting about a dish that’s both vibrant and simple to pull together. This Spicy Chickpeas with Tomatoes and Spinach Recipe has that perfect blend of warmth and freshness, making it a go-to meal when I want something nourishing without fuss.

A white plate on a white marbled surface holds cooked food with two main parts. On one side, there are slices of brown, roasted chicken with crispy skin, arranged in a neat row. Next to it is a darker roasted chicken wing resting on top of a mix of chickpeas and cooked spinach. The chickpeas are light yellow and round, while the spinach leaves are dark green and shiny, mixed with small bits of red pepper and onion. A red cloth is softly draped underneath the plate. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Spicy Chickpeas with Tomatoes and Spinach Recipe
Top Tip
How to Serve Spicy Chickpeas with Tomatoes and Spinach Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Spicy Chickpeas with Tomatoes and Spinach Recipe

Why You'll Love This Recipe

I keep coming back to this recipe because it hits all the right notes: hearty chickpeas, a spicy kick, and bright, fresh spinach that balances everything wonderfully. Plus, it’s fast enough for weeknights, yet flavorful enough to impress company.

Simplicity: Only a handful of ingredients come together quickly without complicated prep.
Flavor-packed: The blend of cumin, oregano, turmeric, and crushed red pepper creates a warming, spicy depth.
Versatile & nutritious: Chickpeas and spinach provide protein and greens, making it a balanced vegetarian option.
Leftover friendly: It tastes even better the next day, saving you time and effort.

Ingredients & Why They Work

Each ingredient in this Spicy Chickpeas with Tomatoes and Spinach Recipe plays a vital role, not only for taste but texture and nutrition. Using canned chickpeas makes prep speedy, but fresh tomatoes are a lovely touch if you’ve got the time. Here’s what to keep in mind when you’re shopping:

Flat lay of a small white ceramic bowl with golden olive oil, a small white bowl with crushed red pepper flakes, a crisp small yellow onion whole but peeled, two cloves of fresh garlic with papery skins intact, two ripe medium red tomatoes whole with smooth skins, a small white bowl filled with pale beige chickpeas, a small white bowl containing ground cumin powder, a small white bowl of dried oregano leaves, a small white bowl of bright yellow turmeric powder, and a generous pile of fresh vibrant green spinach leaves arranged neatly beside them, all 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

Olive oil: Provides a silky base to carry all the spices and soften the onion and garlic.
Crushed red pepper: Adds just the right amount of heat – adjust it to your spice preference!
Onion: The diced onion adds aromatic sweetness once sautéed.
Garlic: Fresh minced garlic intensifies flavor—don’t substitute with powdered if you can help it!
Tomatoes: Fresh or canned both work; I love canned for convenience and consistent flavor.
Chickpeas: The star ingredient – rich, hearty, and protein-packed. Rinsing canned chickpeas removes excess sodium and helps them absorb flavors better.
Cumin: Offers a warm earthiness that’s key to the dish’s character.
Oregano: Brings a subtle herbal note that pairs beautifully with cumin.
Turmeric: Adds depth and a lovely golden color, plus its anti-inflammatory benefits.
Fresh spinach: Just enough to add greens and a fresh, slightly bitter contrast.

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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.

Make It Your Way

I love tweaking this Spicy Chickpeas with Tomatoes and Spinach Recipe depending on the season or what’s in my pantry. You can easily adjust the heat level or swap in different greens—getting creative with it is part of the fun.

Variation: I sometimes stir in a dollop of Greek yogurt or coconut cream at the end for a creamy finish—totally changes the vibe and keeps it luscious.
Seasonal swaps: Kale or Swiss chard work great in place of spinach if you want a sturdier green.
Protein boost: Feeling extra hungry? Add in some crumbled feta or a soft-boiled egg on top for an easy protein upgrade.
Milder version: Reduce crushed red pepper or swap it out for smoked paprika if you prefer less heat but want smokiness.

Step-by-Step: How I Make Spicy Chickpeas with Tomatoes and Spinach Recipe

The dish is served on a white plate with a layer of cooked chickpeas mixed with wilted, dark green spinach leaves and small pieces of red and yellow vegetables in a light brown sauce covering most of the plate. On the right side, there are slices of golden-brown cooked chicken with a crispy textured skin. At the back of the plate, two brown, long cooked items rest slightly blurred. The background shows a soft red cloth beneath the plate on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté the Aromatics Just Right

Heat olive oil in your skillet over medium heat and gently add the crushed red pepper for a minute to infuse that subtle heat into the oil—this little step really amps up the flavor. Add diced onion and garlic and cook stirring frequently for about 2 minutes until they soften and get wonderfully fragrant but haven’t browned. This fresh foundation makes all the difference, trust me.

Step 2: Build the Flavor with Tomatoes and Spices

Next, stir in your tomatoes and drained chickpeas along with cumin, oregano, and turmeric. Give everything a good stir so the spices coat the chickpeas and tomatoes nicely. Season with salt and pepper here, but I usually wait to check at the end for final adjustments. Cover the pan, lower the heat a bit, and let it gently simmer for about 10 minutes so everything melds together beautifully.

Step 3: Wilt the Spinach Last

Finally, toss in your fresh spinach—it might look like a lot but it quickly wilts down. Cover and cook just until the spinach softens and brightens, around 3 minutes. Be careful not to overcook here; you want it tender but still vibrant. Give it a final taste and tweak the salt or pepper if needed.

Step 4: Serve It Up

Dish it out hot, maybe with some crusty bread or over fluffy rice. I find this recipe really shines when served warm, allowing all those spicy, earthy flavors to come through perfectly.

Top Tip

Over the years I’ve learned these small tweaks make a big difference in my Spicy Chickpeas with Tomatoes and Spinach Recipe. If you’re like me and love rich, layered flavors, these tips will help you make this dish your new favorite.

Infuse your oil: Cooking the red pepper flakes in olive oil first really extracts deep flavor that’s felt in every bite.
Don’t rush simmering: Let your spices fully mingle with the tomatoes and chickpeas during that covered simmer time – it’s when magic happens.
Spinach timing: Add spinach last and don’t overcook it to retain its bright color and fresh taste.
Season gradually: Salt lightly early on and fine-tune at the end; it’s easier to control balance that way.

How to Serve Spicy Chickpeas with Tomatoes and Spinach Recipe

Garnishes

I like to sprinkle some fresh chopped cilantro or parsley on top for brightness and color, plus a squeeze of lemon juice to lift all those spicy, earthy tones. Sometimes a dollop of Greek yogurt on the side cools down the heat wonderfully.

Side Dishes

This dish pairs beautifully with warm flatbreads like naan or pita. You can also serve it over brown rice or quinoa if you want a full, hearty meal. Roasted veggies on the side are also a nice touch to round everything out.

Creative Ways to Present

For a special dinner, I’ve served this in shallow bowls topped with crumbled feta and lightly toasted pine nuts. A drizzle of good olive oil or a sprinkle of sumac adds an elegant flair that guests always compliment.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftovers in an airtight container in the fridge, where it keeps beautifully for up to 3 days. The flavors deepen overnight, so leftovers taste even better.

Freezing

This recipe freezes wonderfully. I portion it out into freezer-safe containers, and when reheating, just thaw overnight in the fridge and warm gently on the stove with a splash of water or broth to loosen it up.

Reheating

I prefer reheating on the stovetop over medium-low heat, stirring often to prevent sticking. Adding a little extra olive oil or broth helps keep it moist and fresh-tasting.

Frequently Asked Questions:

Can I use other greens instead of spinach?

Absolutely! Kale, Swiss chard, or even arugula can be swapped in. Just adjust the cooking time since sturdier greens take a bit longer to wilt.

How spicy is this dish?

This Spicy Chickpeas with Tomatoes and Spinach Recipe has a mild to medium heat, thanks to the crushed red pepper. You can easily reduce or omit it for a milder flavor or add more if you like things hotter.

Can I make this recipe vegan?

Yes! This recipe is naturally vegan and vegetarian. Just use olive oil and avoid garnishes like yogurt or feta if you’re keeping it strictly plant-based.

What’s the best way to reheat leftovers?

Reheat gently on the stovetop over medium-low heat with a splash of water or broth. Stir often to prevent sticking and preserve the fresh flavors.

Final Thoughts

I honestly feel like this Spicy Chickpeas with Tomatoes and Spinach Recipe is one of those dishes you’ll keep in your back pocket for easy, satisfying meals. It’s approachable, packed with flavor, and comes together faster than you’d expect. Next time you want something that feeds your soul and your body, give it a try—I promise it’ll become a favorite in your kitchen, too.