There’s something irresistible about a dish that’s both comforting and brimming with vibrant flavors—that’s exactly why this Spicy Chickpeas with Tomatoes and Spinach Recipe quickly became a favorite in my kitchen. It’s simple, colorful, and packs a warm little kick that’ll brighten up any meal.

A white plate holds two main parts of food on a white marbled surface with a red cloth nearby. On the right side of the plate, there are five slices of cooked chicken with a browned, slightly crisp skin on top, showing the light inside. On the left side, there is a mix of chickpeas and cooked spinach leaves with small pieces of red and green vegetables, all soaked lightly in a sauce, creating a soft, textured look. There is also a crispy chicken wing placed on top of the chickpeas and spinach. The overall colors are warm brown, beige, green, and red, with a natural, home-cooked appearance. 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 can't get enough of how quickly this dish comes together without skimping on flavor. It makes weeknight dinners feel special and gives you the cozy, soulful taste of a lovingly prepared home meal.

Speedy and Easy: You can whip this up in under 30 minutes with pantry staples and fresh spinach—perfect for busy nights.
Layered Flavors: Spices like cumin and turmeric make the chickpeas sing, while tomatoes add juicy brightness.
Healthy and Nourishing: Packed with protein-rich chickpeas and vitamin-loaded spinach, it’s a satisfying plant-based dish.
Great for Leftovers: It tastes even better the next day when the flavors have had time to develop further.

Ingredients & Why They Work

Every ingredient here plays a role in building depth and harmony. The spices are what take this simple dish from humble to unforgettable, while fresh spinach and tomatoes keep things vibrant and fresh. And hey, don’t skip rinsing canned chickpeas—they can be a bit salty or starchy otherwise!

Flat lay of a small white ceramic bowl filled with golden olive oil, a small white bowl holding crushed red pepper flakes, a whole small onion with its papery skin intact, two unpeeled garlic cloves, two ripe medium tomatoes whole and uncut, two small white ceramic bowls each filled with drained chickpeas, a small white bowl with ground cumin powder, a small white bowl with dried oregano leaves, a small white bowl with bright yellow turmeric powder, and a neat pile of fresh vibrant green spinach leaves, all arranged symmetrically 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: Adds richness and helps bloom the spices for a deeper flavor.
Crushed Red Pepper: Brings the heat—adjust the amount based on your spice preference.
Onion: Provides a sweet, aromatic base when sautéed.
Garlic: Infuses that punchy savoriness essential in this recipe.
Tomatoes: Use fresh diced when in season or canned if you want convenience and richer flavor.
Chickpeas: The centerpiece—creamy and filling, they absorb the spices beautifully.
Cumin: Earthy warmth that gives the dish its soulful character.
Oregano: Offers a subtle herbal note that rounds out the spices.
Turmeric: Not just for color, it adds a gentle, peppery aroma and anti-inflammatory benefits.
Fresh Spinach: Adds freshness and a lovely leafy texture—it wilts perfectly into this stew.

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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 best parts about this Spicy Chickpeas with Tomatoes and Spinach Recipe is how easy it is to tweak based on what you have or what you like. I often play around with the heat level or toss in extra veggies depending on the season.

Variation: Sometimes I add a splash of coconut milk near the end for a creamier, milder version that kids actually love.
Greens Swap: If you don’t have spinach on hand, kale or Swiss chard works beautifully too—just cook a bit longer to soften.
Protein Boost: Toss in some chopped cooked sausage or a fried egg on top for an even heartier meal.
Make it Vegan: This recipe is naturally vegan, so feel free to enjoy it as is or add a squeeze of lemon for brightness.

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

A white plate holds a layered dish with two main sections: on the left, there is a mix of chickpeas, wilted dark green spinach leaves, and small pieces of orange and red vegetables sitting in a light sauce that pools slightly at the bottom; on the right side, there are golden-brown pieces of cooked chicken with a crisp textured skin, sliced to show the inside white meat. The plate sits on a dark red cloth and the background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Step 1: Sizzle Your Spices and Aromatics

Start by gently heating olive oil in a large skillet over medium heat. Add the crushed red pepper right away so it infuses the oil with some heat. Then toss in your diced onion and minced garlic—stir them often and watch for the onion to soften and turn translucent, about 2 minutes. This step is key for building those warm base flavors.

Step 2: Simmer Tomatoes, Chickpeas & Spices

Next, stir in the diced tomatoes and drained chickpeas. Sprinkle cumin, oregano, turmeric, and a little salt and pepper over the mix. Give everything a good stir so the spices coat the chickpeas and tomatoes evenly. Cover the pan and let it gently simmer for about 10 minutes—you want the flavors to meld and the sauce to thicken just a bit.

Step 3: Wilt in the Spinach

Finally, pile in the fresh spinach. Cover again and cook for about 3 minutes until the spinach is just wilted. Give it a taste and adjust the seasoning with extra salt or pepper if needed. Then, you’re ready to serve this comforting and spicy dish straight from the pan!

Top Tip

From my experience cooking this Spicy Chickpeas with Tomatoes and Spinach Recipe multiple times, these small tweaks make all the difference between a good dish and a great one.

Blooming Spices: Always toast spices briefly in oil to pump up their aroma before adding other ingredients.
Gentle Simmering: Keep the heat low to avoid drying out the chickpeas and let the flavors fully develop.
Fresh Spinach Timing: Add spinach last and don’t over-cook it—it should retain a bit of bright green color and texture.
Salt Last: Season gradually because canned chickpeas can vary in salt content and you want to avoid over-salting.

How to Serve Spicy Chickpeas with Tomatoes and Spinach Recipe

Garnishes

I usually sprinkle chopped fresh cilantro or parsley on top for a fresh herbal note and a pop of color. A little drizzle of good olive oil or a dollop of plain yogurt can also balance out the spices wonderfully.

Side Dishes

This pairs beautifully with warm crusty bread, fluffy couscous, or even some roasted sweet potatoes. When I served it at a casual dinner, my guests loved scooping it up with pita bread.

Creative Ways to Present

For a fun twist at brunch, I like to spoon this spicy chickpea mixture over baked eggs or use it as a filling for stuffed pita pockets topped with pickled onions and fresh herbs — it never fails to impress!

Make Ahead and Storage

Storing Leftovers

Leftovers store beautifully in an airtight container in the fridge for up to 3 days. I find the flavors deepen overnight, so it’s perfect for make-ahead lunches or quick dinners.

Freezing

This recipe freezes well too! Just cool completely before popping it into freezer-safe containers. When I freeze batches, I usually divide into portions for easy thawing and quicker reheating.

Reheating

Reheat gently in a saucepan over low heat, adding a splash of water or broth if it’s too thick. I like reheating slowly to keep the chickpeas tender and the spinach bright without overcooking.

Frequently Asked Questions:

Can I use dried chickpeas instead of canned?

You absolutely can, but it will add extra time to the prep. Soak dried chickpeas overnight and cook them fully before adding them to the recipe. They need to be tender to absorb the flavors well.

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

The heat comes mainly from crushed red pepper and can easily be adjusted. If you prefer mild, start with less pepper and add a pinch at a time to suit your taste.

Can I make this recipe vegan and gluten-free?

Yes! This recipe is naturally vegan and gluten-free as long as you serve it with gluten-free sides or bread.

What’s the best way to reheat leftovers?

Reheat leftovers gently on the stove with a splash of water or broth to keep the chickpeas moist and the spinach vibrant. Avoid microwave reheating for best texture.

Final Thoughts

This Spicy Chickpeas with Tomatoes and Spinach Recipe holds a special place in my rotation because it’s quick, nourishing, and endlessly adaptable. I genuinely think you’ll find it becomes a go-to for those days you want comfort without complexity. Give it a try—I’m cheering for you in the kitchen!