There's something incredibly satisfying about a dish that’s vibrant, comforting, and full of flavor all at once. This Spicy Chickpeas with Tomatoes and Spinach Recipe hits that sweet spot—it’s hearty yet fresh, with just the right kick to wake up your taste buds. I’ve made it countless times, and each time, it feels like a warm hug on a plate.

A white plate holds a serving of cooked chickpeas mixed with sautéed spinach and pieces of red pepper, creating a colorful base with green, yellow, and red tones. On the right side of the plate, there are several slices of cooked chicken with brown, crispy skin, arranged neatly in layers. At the top left, a browned chicken wing rests partly on the chickpeas and spinach. The plate sits on a red cloth with folds, all on a white marbled surface. 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

This Spicy Chickpeas with Tomatoes and Spinach Recipe is one of those go-to dishes when you want flavor without fuss. It’s simple, quick, and packed with wholesome ingredients that come together beautifully every time.

Speedy and Simple: Ready in just about 25 minutes, perfect for busy weeknights.
Flavor-Packed: The blend of cumin, oregano, turmeric, and crushed red pepper makes this dish irresistibly tasty.
Nutritious and Filling: Chickpeas add protein and fiber while fresh spinach packs in vitamins.
Versatile: Enjoy it on its own, over grains, or as a side—it’s a fantastic crowd-pleaser.

Ingredients & Why They Work

Each ingredient in this Spicy Chickpeas with Tomatoes and Spinach Recipe plays its part perfectly. The spices bring warmth and aroma, chickpeas offer heartiness, spinach adds freshness, and tomatoes give just enough acidity to balance everything out. Here are a few thoughts when shopping for these ingredients to get the best results:

Flat lay of a small white bowl of golden olive oil, a small white bowl with crushed red pepper flakes, one whole small onion with smooth light brown skin, two cloves of fresh garlic with papery white skins, two ripe medium tomatoes with bright red smooth skin, two small white bowls each filled with pale beige chickpeas, a small white bowl of ground cumin powder, a small white bowl of dried oregano leaves, a small white bowl of bright yellow turmeric powder, and a generous bunch of fresh green spinach leaves all arranged symmetrically in a balanced layout 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: Use good quality extra virgin olive oil—it really elevates the flavor in the sauté.
Crushed Red Pepper: Adjust this depending on how spicy you like it. I usually start with half a teaspoon and add more if needed.
Onion: A small yellow or white onion works great, diced fine so it softens quickly.
Garlic: Freshly minced garlic is a must—avoid pre-minced for the best aroma.
Tomatoes: Fresh diced tomatoes bring brightness, but canned ones are a super convenient alternative, especially off-season.
Chickpeas: I swear by organic and low-sodium canned chickpeas—rinse them well to cut down on sodium and improve texture.
Cumin, Oregano, Turmeric: Fresh spices are ideal, but dried still deliver great flavor. Keep your spice jars rotated so they’re potent.
Fresh Spinach: Go for tender baby spinach if you can find it, packed tightly so you get plenty of greens in each serving.

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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

One of the joys of this recipe is how easy it is to make your own tweaks. I've played around with the spice levels and ingredient swaps quite a bit, and tweaking it to suit your taste shines through on the plate.

Variation: Sometimes I add a pinch of smoked paprika or a dash of garam masala for a subtle twist that spices things up differently—a real crowd-pleaser when friends drop in.
Make it vegan or gluten-free: This recipe is naturally vegan and gluten-free; pair it with quinoa or rice for a complete meal at any time.
Seasonal twist: Swap spinach for kale or chard in cooler months for a slightly earthier flavor.

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

The dish features a white plate filled with two main layers: at the bottom, a mix of light beige chickpeas, dark green wilted spinach leaves, and small bits of reddish and yellow vegetables in a light sauce that pools slightly around the food; on top to the right side, slices of browned, seasoned cooked chicken with a crispy texture on the skin are placed neatly, showing the soft, white inside. The plate is set on a red cloth with a white marbled surface background. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Build the Flavor Base

Start by heating your olive oil over medium heat in a large skillet. Toss in the crushed red pepper right away—it lets the oil absorb that gentle heat and spread it through the dish. After about 30 seconds, add your diced onion and minced garlic. Stir these around and cook for about 2 minutes until the onions become translucent and the garlic is fragrant, but be careful not to let the garlic brown or burn—that can turn bitter fast.

Step 2: Add Tomatoes, Chickpeas, and Spices

Next, stir in your diced tomatoes (fresh or canned), chickpeas, and the trio of spices: cumin, oregano, and turmeric. Season with salt and pepper to taste—remember you can always add more later. Cover the pan and let everything simmer gently for about 10 minutes. This gives the flavors a chance to marry and the tomatoes to soften and release their juices, creating a lovely saucy texture.

Step 3: Wilt the Spinach

Now the easy part—just toss in your fresh spinach and cover the skillet again. It only takes about 3 minutes for the spinach to wilt down and soften, which adds a fresh, vibrant touch to the dish. Give the mixture a gentle stir to combine, then taste to adjust salt and pepper if needed. Remove from heat and get ready to serve!

Top Tip

Through making this Spicy Chickpeas with Tomatoes and Spinach Recipe many times, I’ve picked up a few tricks that really help get the flavor just right and save time in the kitchen.

Gentle Heat for Garlic: Always add garlic after you’ve softened the onions a bit to avoid burning it and creating bitterness.
Rinse Your Chickpeas: This removes excess salt and improves the overall texture, making the chickpeas taste fresher in the dish.
Simmer Covered: Keeping the pan covered during simmering helps the tomatoes break down better and blends all the spices beautifully.
Fresh Spinach Last: Add spinach at the very end so it stays bright green and fresh without turning mushy.

How to Serve Spicy Chickpeas with Tomatoes and Spinach Recipe

Garnishes

I usually keep garnishes simple—a sprinkle of fresh chopped cilantro or parsley gives a fresh herbal lift, and a squeeze of lemon juice brightens the whole dish. Sometimes, I crumble a bit of feta on top for an extra touch of creaminess and salt.

Side Dishes

This dish pairs wonderfully with fluffy basmati rice or warm pita bread to soak up all the spicy tomato sauce. For a heartier meal, serve alongside steamed quinoa or couscous. A crunchy cucumber salad with lemon dressing also cuts through the richness nicely.

Creative Ways to Present

For gatherings I've layered this dish over a bed of roasted sweet potatoes or nestled it into warm bowls topped with a dollop of cooling yogurt. It’s also fun to serve it as a topping over crispy toasted flatbreads for a casual yet impressive appetizer.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. The flavors deepen overnight, making it even tastier the next day. Just give it a quick stir before reheating.

Freezing

This recipe freezes beautifully. Portion it out into freezer-safe containers and it’ll last up to 3 months. When you thaw it, the spinach holds up surprisingly well, keeping its flavor and texture.

Reheating

I reheat leftovers gently on the stove over medium-low heat, stirring occasionally until warmed through. Adding a splash of water or broth can thin out the sauce if it’s thickened too much in the fridge.

Frequently Asked Questions:

Can I make this recipe gluten-free?

Yes! This Spicy Chickpeas with Tomatoes and Spinach Recipe is naturally gluten-free. Just be sure to serve it with gluten-free grains or bread if you want to keep the whole meal gluten-free.

How spicy is this dish?

The recipe calls for half a teaspoon of crushed red pepper, which adds a mild to medium heat. You can easily adjust this amount to suit your spice preference—more for heat lovers, less if you prefer it mild.

Can I use other greens instead of spinach?

Absolutely! Kale, Swiss chard, or even arugula are great substitutes. Just adjust the cooking time since some greens take longer to wilt than spinach.

What should I serve with spicy chickpeas to complete the meal?

This recipe pairs wonderfully with basmati rice, couscous, or crusty bread. For something lighter, a fresh salad or roasted vegetables complement it nicely.

Final Thoughts

This Spicy Chickpeas with Tomatoes and Spinach Recipe always feels like a winner in my kitchen. It’s effortless yet full of bold, comforting flavors that come together effortlessly. Whether you’re cooking for yourself or friends, I hope it brings you the same cozy satisfaction it does for me. Give it a try—you might find your new favorite quick dinner!