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Chickpeas with Spinach in Tomato Sauce

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A hearty, wholesome dish featuring tender chickpeas simmered with spinach in a rich, spiced tomato sauce. This plant-based recipe is perfect with crusty bread, rice, or couscous for a satisfying meal.

Ingredients

Scale
  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 can (14 oz) diced tomatoes (or 4 fresh tomatoes, chopped)
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 4 cups fresh spinach, chopped (or 1 cup frozen spinach, thawed)
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp red pepper flakes (optional)
  • Salt & black pepper, to taste
  • 1/2 cup vegetable broth (adjust for desired thickness)
  • Fresh parsley, for garnish

Instructions

  1. Heat olive oil in a skillet over medium heat. Add chopped onion and cook until softened, about 5 minutes.
  2. Add minced garlic and sauté for 1 minute until fragrant.
  3. Stir in diced tomatoes, ground cumin, smoked paprika, red pepper flakes (if using), salt, and pepper. Simmer for 10 minutes, allowing the tomatoes to break down and the flavors to develop.
  4. Add chickpeas and vegetable broth. Stir and simmer for another 8–10 minutes.
  5. Stir in chopped spinach and cook until wilted (or heated through if using frozen spinach).
  6. Taste and adjust seasoning as needed. Garnish with fresh parsley before serving.
  7. Serve hot with crusty bread, rice, or couscous.

Notes

  • Stir in 1 tbsp tahini or coconut milk at the end for added creaminess.
  • Can be made ahead and stored in the fridge for 3–4 days.
  • Add chopped zucchini or carrots to increase vegetable content.

Nutrition

Find it online: https://yumfoodusa.com/chickpeas-with-spinach-in-tomato-sauce/