There’s something incredibly satisfying about a warm bowl of chickpeas simmered in a vibrant tomato sauce with a spicy kick and a handful of fresh spinach. This Spicy Chickpeas with Tomatoes and Spinach Recipe is the kind of dish that feels like a cozy hug on a plate, perfect for any day you want something wholesome yet exciting.

A white plate holds two main parts: one side shows cooked chickpeas mixed with bright green spinach leaves and small pieces of red and orange vegetables, creating a colorful, textured layer with a light sauce. The other side has golden-brown cooked chicken pieces, some sliced into smaller parts showing the white inside, and a crispy wing placed near the chickpeas. The plate sits on a soft, textured red cloth with folds. 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 remember the first time I made this Spicy Chickpeas with Tomatoes and Spinach Recipe—it was a chilly evening, and the warm spices filled the kitchen with the most inviting aroma. It quickly became a staple because it’s fast, nourishing, and surprisingly flexible.

Bold Flavor: The combination of cumin, oregano, turmeric, and crushed red pepper gives the dish a beautiful depth of flavor that’s both comforting and exciting.
Nutritious and Filling: Chickpeas are packed with protein and fiber, making this recipe a satisfying vegetarian meal that keeps you going.
Simple and Quick: Ready in just about 25 minutes, it's perfect for those nights when you want home-cooked goodness without the fuss.
Versatile: You can easily tweak the spice level or add ingredients like fresh herbs or lemon juice to suit your taste.

Ingredients & Why They Work

Everything here works together to build layers of flavor and texture without feeling heavy. The tomatoes provide brightness and acidity, while the spinach brings earthiness and a fresh pop of green. When shopping, try to get fresh tomatoes if you can—it really makes a difference.

Flat lay of a small mound of golden olive oil in a simple white ceramic bowl, a small white bowl filled with vibrant crushed red pepper flakes, one small fresh yellow onion with its papery skin intact, two whole garlic cloves with skins on, two ripe medium red tomatoes halved, two white ceramic bowls each filled with pale beige chickpeas, a small white bowl holding warm brown cumin powder, another small white bowl with dried green oregano leaves, a small white bowl containing bright yellow turmeric powder, and a neat pile of fresh deep green spinach leaves all arranged with perfect symmetry 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: I always opt for extra virgin olive oil as it adds a fruity richness to the dish while helping those spices bloom beautifully.
Crushed Red Pepper: Adds just the right amount of heat; adjust this based on how spicy you like it.
Onion: Diced small so it softens quickly and melds into the sauce, giving a natural sweetness.
Garlic: Minced fresh garlic gives an aromatic base that pairs perfectly with the spices.
Tomatoes: Fresh diced or canned diced tomatoes both work; canned is a great pantry staple here.
Chickpeas: I prefer organic or low sodium canned chickpeas to control saltiness, plus rinsing them helps reduce any canned taste.
Cumin: Earthy and warm, cumin is essential in adding that signature savory note.
Oregano: Brings an herbal brightness that balances the richness of the tomato and chickpeas.
Turmeric: Besides its health perks, turmeric adds a subtle warmth and golden color.
Spinach: Fresh spinach is best here, added right at the end to keep it vibrant and just wilted.

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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 making this dish my own by sometimes adding a squeeze of fresh lemon juice right before serving—it brightens everything and adds a subtle zing. You can easily play around with spice levels or add a few extras to make it your own.

Variation: Adding a handful of chopped fresh cilantro gives it a lovely fresh twist. I’ve also tossed in some diced bell peppers for crunch and color when I want a little extra veggie boost.
Dietary Mods: This recipe is naturally vegan and gluten-free, but you can serve it with a side of warm yogurt if you want some creaminess on the side.
Heat Adjustments: If you like it milder, just reduce or skip the crushed red pepper; for more fire, add a pinch of cayenne or chili flakes.

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

A white plate holds a meal with three main parts arranged side by side. On the left, there is a colorful mix of chickpeas and cooked spinach leaves, with some small red bits mixed in, all covered in a light sauce giving a shiny look. The chickpeas are pale yellow and round, resting beneath the dark green, slightly wilted spinach leaves that add texture. On the right, there are thick pieces of golden brown cooked meat with a crispy outer layer, showing a tender inside. Behind the meat, there are two dark brown roasted items that look firm and slightly charred. The plate sits on a white marbled surface with a dark red cloth around it. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Infusing the Oil with Heat and Aromatics

Start by heating your olive oil over medium heat, and sprinkle in the crushed red pepper right away. This brief step wakes up the oil with spicy flavor and aroma. Then toss in the diced onion and minced garlic, cooking gently for about 2 minutes until soft and fragrant but not browned. This sets the foundation for your sauce.

Step 2: Building the Tomato and Chickpea Sauce

Stir in your tomatoes, chickpeas, cumin, oregano, turmeric, plus salt and pepper to taste. Cover your skillet and let everything simmer gently for about 10 minutes. This gives time for the flavors to meld beautifully and for the sauce to thicken slightly. Keep an eye so it doesn’t stick or dry out; add a splash of water if needed.

Step 3: Finishing with Spinach

Once your sauce is richly flavored, stir in the fresh spinach and cover again just until the spinach wilts—about 3 minutes. This keeps the leaves vibrant, tender, and packed with nutrients. Give your dish a final taste and adjust salt or pepper if it needs it. Serve it up hot!

Top Tip

Over the years, I’ve learned a few tricks that really elevate this Spicy Chickpeas with Tomatoes and Spinach Recipe to the next level. These have helped me avoid common pitfalls and boost flavors easily.

Quality Canned Chickpeas: Rinsing canned chickpeas not only washes away excess salt and can flavors but also improves their texture and freshness in the dish.
Don’t Overcook the Spinach: Adding spinach right at the end and cooking just until wilted keeps it bright and tender, rather than mushy and dull.
Toast Spices in Oil: Blooming crushed red pepper in olive oil warms up its flavor while infusing the oil, making every bite pop with spice.
Balance with Acid: A little squeeze of lemon at the end really wakes up the dish—it’s a trick I use often to brighten savory meals.

How to Serve Spicy Chickpeas with Tomatoes and Spinach Recipe

Garnishes

When serving, I often sprinkle fresh chopped parsley or cilantro on top to add fresh herbal notes. Sometimes I add a dollop of cooling yogurt or drizzle a bit of tahini for creaminess, especially if I made it a bit spicy. A wedge of lemon on the side never fails to delight!

Side Dishes

This recipe pairs beautifully with warm naan or crusty bread to soak up all those lovely juices. I also love serving it alongside fluffy rice or quinoa for an easy, filling meal. For lighter options, roasted veggies or a crisp salad work great too.

Creative Ways to Present

For special occasions, I’ve served this spicy chickpea dish in pretty ramekins topped with toasted pine nuts and microgreens—adds a lovely texture and looks stunning on the table. You could also layer it over mashed potatoes or roasted eggplant for a twist.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and they usually stay delicious for 3 to 4 days. In fact, the flavors deepen overnight, making it a fantastic next-day lunch or quick dinner.

Freezing

This Spicy Chickpeas with Tomatoes and Spinach Recipe freezes well too. Just cool completely, pack into freezer-safe containers, and it’ll keep for about 2 months. When you’re ready, thaw overnight in the fridge before reheating.

Reheating

To reheat, I gently warm it in a skillet over medium-low heat, adding a splash of water if it’s gotten too thick. This keeps chickpeas tender and avoids drying out the spinach. Microwaving works too, but slow stovetop reheating gives the best texture.

Frequently Asked Questions:

Can I use dried chickpeas instead of canned?

Absolutely! If you prefer to use dried chickpeas, soak them overnight and cook them until tender before adding to the recipe. This gives a fresher texture but takes longer prep time.

How spicy is this Spicy Chickpeas with Tomatoes and Spinach Recipe?

The recipe has a moderate heat level thanks to the crushed red pepper, but you can easily dial it down for milder tastes or up if you enjoy more heat.

Can I substitute spinach with another green?

Yes! Kale, Swiss chard, or even collard greens work well. Just adjust cooking time slightly to ensure the greens are tender but not overcooked.

What’s a good protein side if I want something extra?

Grilled chicken or pan-seared fish pairs nicely if you want to add animal protein. However, the chickpeas alone give you a hearty dose of plant-based protein.

Final Thoughts

This Spicy Chickpeas with Tomatoes and Spinach Recipe sits firmly in my weeknight favorites because it’s just so easy, flexible, and packed with flavor and nutrition. Whether you’re cooking for yourself or a family, it’s a humble dish that feels special and satisfying every single time. Give it a try—you might just find your new favorite go-to!