There’s something wonderfully vibrant about a bowl of hearty legumes, bright tomatoes, and fresh greens mingling with warm spices. This Spicy Chickpeas with Tomatoes and Spinach Recipe brings together simple ingredients in a way that’s both comforting and exciting for your taste buds — it’s a weekday winner that also shines on a casual weekend dinner.

A white plate holds a food dish with two main sections: on the right side are five pieces of browned, cooked chicken with a textured, crispy skin, arranged close together, and on the left side is a colorful mix of chickpeas, bright green spinach leaves, and small pieces of red and yellow vegetables, all coated in a light sauce. The plate is set on a red cloth with soft folds, and the background shows a white marbled texture. The 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 dishes I return to whenever I want something that’s quick, packed with flavor, and nourishing. It’s vegan, gluten-free, and loaded with protein — the kind of meal that feels indulgent without the guilt.

Flavor-packed: The mix of cumin, oregano, turmeric, and crushed red pepper gives it a warm, spicy kick without overpowering the natural earthiness of chickpeas.
Quick and easy: From prep to table in about 25 minutes, making it perfect for busy nights or last-minute guests.
Flexible and forgiving: You can swap ingredients or spice levels based on what you have on hand or how you like it.
Nutritious and filling: Chickpeas and spinach provide fiber, protein, and iron, making it a balanced choice that stays with you.

Ingredients & Why They Work

The harmony in this dish comes from combining fresh and pantry staples that create depth without fuss. Each element plays a role, whether it’s the creaminess of chickpeas, the acidity of tomatoes, or the bright, leafy spinach that wilts just perfectly at the end.

Flat lay of a small white ceramic bowl of golden olive oil, a small white bowl filled with bright crushed red pepper flakes, one small yellow onion with papery skin intact, two whole garlic bulbs with white papery skins, two medium ripe red tomatoes with green stems attached, a small white bowl of pale beige chickpeas, a small white bowl of ground cumin powder in warm brown hues, a small white bowl of dried oregano leaves that are deep green, a small white bowl of bright yellow turmeric powder, and a vibrant bunch of fresh dark green spinach leaves, all arranged in 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: The base for sautéing, it adds richness and helps the spices bloom beautifully.
Crushed red pepper: Just enough heat to awaken everything without stealing the spotlight.
Onion: Adds subtle sweetness and texture; diced small to melt into the sauce.
Garlic: Brings that unmistakable aroma and depth that fills the kitchen instantly.
Tomatoes: Use fresh for a bright flavor or canned for convenience — both work wonderfully here.
Chickpeas: The hero of the dish; opt for organic and low sodium if you can to control salt levels.
Cumin: Earthy and warm, it gives character and pairs perfectly with the chickpeas.
Oregano: Adds a herbal note that balances the sweetness of tomatoes.
Turmeric: Not just for color, it offers a subtle, comforting warmth and health benefits.
Spinach: Fresh spinach adds color, texture, and vitamin-rich goodness; toss it in last to keep that lovely green vibrance.

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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 my favorite things about this spicy chickpeas with tomatoes and spinach recipe is how adaptable it is. I often tweak the heat level or throw in whatever greens I have on hand. Feel free to customize it to your taste — that’s the beauty of cooking at home!

Variation: Sometimes, I swap spinach with kale or Swiss chard. It adds a bit more chew and a different nutrient profile, which I really enjoy.
Added protein: For a heartier meal, I’ll stir in some cooked quinoa or serve it over brown rice.
Mild heat option: If you’re sensitive to spice, reduce the crushed red pepper or swap it for smoked paprika for a gentle smoky flavor.
Extra veggies: Adding diced bell peppers or zucchini works well if you want to sneak in more color and crunch.

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

The dish is served on a white plate placed over a red cloth on a white marbled surface. It has three main parts: a cooked piece of meat on the top right showing a golden-brown crust, a dark brown roasted piece on the top left, and a colorful mix of chickpeas with cooked spinach leaves and small bits of tomato and onion in the center and bottom left. The chickpeas are light beige, the spinach is glossy dark green, and the tomatoes add small red patches. The sauce beneath the chickpeas is light brown and slightly shiny, pooling around the mixture. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté the aromatics to build your flavor base

Heat the olive oil in a large skillet over medium heat. Once shimmering, sprinkle in the crushed red pepper so it infuses the oil with a subtle spicy aroma. Then toss in the diced onion and minced garlic. I like to cook these gently for about 2 minutes until the onion becomes translucent, which softens their sharpness and brings out sweetness—just keep an eye to avoid browning the garlic, or it can get bitter.

Step 2: Add tomatoes, chickpeas, and spices

Next, stir in your diced fresh tomatoes or canned tomatoes if you’re using those. Give the chickpeas a good rinse and add them to the skillet as well. Sprinkle the cumin, oregano, turmeric, salt, and pepper over everything, and mix it all together. Cover and let it simmer gently for about 10 minutes. This is where the flavors marry — the chickpeas soak up those spiced tomato juices, turning tender and flavorful.

Step 3: Toss in the spinach and finish cooking

After the first simmer, add your fresh spinach and cover the skillet again. It only takes a few minutes for spinach to wilt, about 3 minutes. I like to peek in once or twice just to make sure it’s tender but still bright green — nobody wants dull, overcooked greens. Give it a final stir, adjust salt and pepper to taste, and you’re ready to serve.

Top Tip

From years of making this spicy chickpeas with tomatoes and spinach recipe, a few tips have saved me from novice missteps and made the dish shine every time.

Spice blooming: Adding crushed red pepper to the oil first really amplifies its flavor, so don’t skip this step.
Don’t overcook garlic: Cook it just until fragrant; burned garlic can cause bitterness and throw off the balance.
Fresh spinach last: Wait until the end to add spinach to keep its vibrant color and tender texture.
Simmer covered: Covering your skillet while simmering traps moisture and helps flavors meld beautifully.

How to Serve Spicy Chickpeas with Tomatoes and Spinach Recipe

Garnishes

I often sprinkle a little fresh chopped cilantro or parsley on top for a pop of freshness and color. A dollop of plain yogurt or a squeeze of lemon brightens things up beautifully if you want to cut through the spice. Sometimes, I add toasted pine nuts or pumpkin seeds for an unexpected crunch.

Side Dishes

This spicy chickpeas with tomatoes and spinach recipe is fantastic on its own but pairs wonderfully with warm naan bread, fluffy couscous, or fluffy rice to soak up all the lovely juices. I also like serving it alongside a simple cucumber and tomato salad for a light contrast.

Creative Ways to Present

For gatherings, I’ve layered this chickpea stew over creamy polenta or spread it on toasted baguette slices like a rustic bruschetta. It also works beautifully as a filling inside pita pockets with a drizzle of tahini sauce — a real crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

Leftovers store wonderfully in an airtight container in the fridge for up to 4 days. I usually let it cool completely before refrigerating to keep the flavors tight and the texture intact.

Freezing

I've frozen this dish a few times with great results. Portion it into freezer-safe containers and thaw overnight in the fridge before reheating. Note spinach may lose some texture but the flavors remain delicious.

Reheating

I prefer to reheat gently on the stove over low heat, stirring occasionally. If it looks thick, add a splash of water to loosen it. Microwave works too, but watch out for overcooking the greens.

Frequently Asked Questions:

Can I use canned or dried chickpeas?

You can absolutely use canned chickpeas — just drain and rinse them well to reduce excess sodium. If using dried, soak them overnight and cook fully before adding to the recipe, which will increase the overall cooking time.

How spicy is this recipe?

The spiciness comes primarily from crushed red pepper and is moderate by default. You can dial it down by reducing the amount or removing it altogether, or amp it up by adding fresh chili or cayenne powder.

Can I freeze leftovers?

Yes, this dish freezes well. Store in airtight containers and use within 2-3 months for best flavor. Thaw overnight and reheat gently on the stove.

What can I serve this with?

This recipe is great served over rice, with bread like naan or pita, or alongside other vegetable sides. A yogurt-based sauce or fresh salad also complement it nicely.

Final Thoughts

This spicy chickpeas with tomatoes and spinach recipe holds a special place in my kitchen because it balances simplicity with bold, authentic flavors. It’s reliable, nourishing, and always feels like a little act of self-care on my busiest days. I truly hope you enjoy making it as much as I do — it’s the kind of recipe you’ll find yourself returning to again and again.