Description
A flavorful and nutritious vegetarian dish featuring spicy chickpeas cooked with fresh tomatoes and vibrant spinach. This easy skillet recipe combines warming spices like cumin, oregano, and turmeric to create a fragrant and hearty meal perfect for any day of the week. Packed with protein and fiber, this dish is ideal for a wholesome lunch or dinner and makes excellent leftovers.
Ingredients
Scale
Base
- 2 tablespoons olive oil
- 1/2 teaspoon crushed red pepper
- 1 small onion, diced
- 2 cloves garlic, minced
Main Ingredients
- 2 medium tomatoes, diced (or 1 15 oz. can diced tomatoes)
- 2 15 oz. cans chickpeas, preferably organic and/or low sodium, drained and rinsed
- 1 1/2 teaspoons cumin
- 1 teaspoon oregano
- 1/2 teaspoon turmeric
- 2 cups fresh spinach, packed
- Salt and pepper, to taste
Instructions
- Heat Oil and Spices: Heat the olive oil over medium heat in a large skillet along with the crushed red pepper. This will infuse the oil with heat and flavor, setting the foundation for the dish.
- Sauté Onions and Garlic: Add the diced onion and minced garlic to the skillet. Cook for about 2 minutes while stirring occasionally until they soften and become aromatic.
- Add Tomatoes and Chickpeas: Stir in the diced tomatoes (or canned tomatoes) and the drained and rinsed chickpeas. This adds the core ingredients, providing body and texture to the recipe.
- Season with Spices: Incorporate the cumin, oregano, turmeric, salt, and pepper to taste. These spices bring warmth and depth to the dish.
- Simmer Covered: Cover the skillet and let the mixture simmer for 10 minutes. This allows the flavors to meld and the chickpeas to absorb the spices and tomato juices.
- Add Spinach: Stir in the fresh spinach, cover again and cook for about 3 minutes until the spinach just wilts, maintaining its vibrant green color and freshness.
- Final Seasoning and Serve: Taste and adjust the salt and pepper as needed. Remove from heat and serve the spicy chickpeas hot. This dish keeps well and makes great leftovers for a few days.
Notes
- For more heat, increase crushed red pepper according to preference.
- Use fresh tomatoes when in season for best flavor; canned tomatoes work well year-round.
- Rinse canned chickpeas thoroughly to reduce sodium content.
- This dish pairs well with warm flatbread or steamed rice.
- To make it vegan, ensure no animal-based stock or additives are used in canned products.
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 5 g
- Sodium: 220 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 8 g
- Protein: 10 g
- Cholesterol: 0 mg
