Description
A vibrant and healthy dish featuring spicy chickpeas simmered with fresh tomatoes and aromatic spices, finished with tender wilted spinach. This recipe is quick to prepare and perfect for a nutritious main course or side dish.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 1/2 teaspoon crushed red pepper
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium tomatoes, diced or 15 oz. canned 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 olive oil over medium heat in a large skillet along with crushed red pepper to infuse the oil with heat.
- Sauté aromatics: Add diced onion and minced garlic to the skillet and cook for 2 minutes until fragrant and softened.
- Add tomatoes and chickpeas: Stir in diced or canned tomatoes, drained chickpeas, cumin, oregano, turmeric, salt, and pepper. Cover the skillet and let it simmer for 10 minutes to allow flavors to combine.
- Add spinach: Stir fresh spinach into the mixture, cover again, and cook until the spinach just wilts, about 3 minutes.
- Adjust seasoning and serve: Taste and adjust seasoning with salt and pepper as needed. Remove from heat and serve hot. Enjoy leftovers refrigerated for a few days.
Notes
- Use canned chickpeas that are organic and low sodium for a healthier option.
- Fresh tomatoes can be substituted with canned diced tomatoes if out of season.
- Add a squeeze of lemon juice before serving for a bright finish.
- Serve over rice, quinoa, or with crusty bread for a complete meal.
- For extra protein, add cooked chicken or a dollop of yogurt when serving if not vegan.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 300 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 10 g
- Protein: 12 g
- Cholesterol: 0 mg
