Quick & Comforting Spinach Chickpeas Recipe You’ll Love

Last Tuesday evening, I stood in my kitchen staring at a can of chickpeas and a bag of wilting spinach, wondering what magic I could create. My youngest daughter had just announced she wanted to eat more plant-based meals, and Mateo was running late from the restaurant. That’s when this spinach chickpeas recipe came to life.

Within twenty minutes, I had a steaming skillet of aromatic, nourishing goodness that brought everyone to the table with eager smiles. Sometimes the best recipes aren’t planned—they’re born from necessity and love.

This simple spinach chickpeas recipe has since become a weeknight staple in our home. The combination of tender chickpeas, vibrant spinach, and warm spices creates comfort in a bowl. Furthermore, it’s versatile enough to serve as a main dish or side.

Mateo now makes this chickpeas and spinach recipe at the restaurant as a special, and customers constantly request it. The beauty lies in its simplicity and how the ingredients transform into something truly special.

Why You’ll Love This Spinach and Chickpeas Recipe

This spinach chickpeas recipe checks every box for busy families. First, it comes together in under thirty minutes. Additionally, you probably have most ingredients in your pantry already. The recipe requires just one skillet, which means minimal cleanup afterward.

Moreover, this chickpeas spinach recipe works beautifully for various dietary preferences. It’s naturally vegan, gluten-free, and packed with plant-based protein. My 19-year-old daughter loves taking leftovers to college. Meanwhile, Mateo appreciates how the flavors deepen overnight, making it even better the next day.

The nutritional benefits make this spinach chickpeas recipe a winner too. Chickpeas provide protein and fiber, while spinach delivers iron and vitamins. You’ll feel satisfied without feeling heavy.

Plus, the warm spices like cumin and paprika add depth without overwhelming heat. Even picky eaters enjoy this dish.

Budget-friendly ingredients make this recipe accessible to everyone. A can of chickpeas costs less than two dollars, and spinach remains affordable year-round. Nevertheless, the final dish tastes like you spent hours cooking. That’s the kind of recipe every home cook needs.

Ingredients You’ll Need

Gathering ingredients for this spinach chickpea recipe takes just minutes. I always keep these staples stocked because we make this dish so frequently. Here’s everything you need:

Ingredient	Amount
Canned chickpeas, drained and rinsed	2 cans (15 oz each)
Fresh spinach	6 cups (packed)
Olive oil	2 tablespoons
Yellow onion, diced	1 medium
Garlic cloves, minced	4 cloves
Crushed tomatoes	1 can (14 oz)
Ground cumin	1 teaspoon
Smoked paprika	1 teaspoon
Ground coriander	½ teaspoon
Salt	¾ teaspoon
Black pepper	¼ teaspoon
Vegetable broth	½ cup
Fresh lemon juice	1 tablespoon

Fresh ingredients make a difference in this chickpeas and spinach recipe. However, frozen spinach works in a pinch. Just thaw and squeeze out excess water first. Quality olive oil adds richness, while fresh garlic brings pungent flavor that jarred versions can’t match.

Substitutions & Variations

This spinach chickpeas recipe adapts beautifully to what you have available. Swap fresh spinach for kale, Swiss chard, or mustard greens. Each green brings its own personality to the dish. Mateo sometimes uses a combination for added complexity.

For protein variations, try adding diced tofu or tempeh. Alternatively, cooked chicken or sausage transforms this into a heartier meal. My husband often adds leftover rotisserie chicken when feeding a crowd.

Spice lovers can increase the heat with red pepper flakes or fresh jalapeños. Conversely, keep it mild for children by reducing the spices slightly. I’ve made this spinach and chickpeas recipe both ways depending on who’s eating.

Coconut milk creates a creamy version that’s absolutely divine. Add half a can during the last few minutes of cooking. This variation feels more indulgent while remaining dairy-free. Furthermore, sun-dried tomatoes instead of crushed tomatoes add a Mediterranean twist.

Don’t have vegetable broth? Use chicken broth or even water. The dish still tastes wonderful.

Similarly, lime juice substitutes nicely for lemon juice. This chickpea spinach recipe truly forgives improvisation.

Step-by-Step Instructions

Making this spinach chickpeas recipe couldn’t be simpler. Follow these straightforward steps for perfect results every time.

Step 1: Heat olive oil in a large skillet over medium heat. Once shimmering, add the diced onion. Sauté for five minutes until softened and translucent. Stir occasionally to prevent burning.

Step 2: Add minced garlic to the skillet. Cook for one minute until fragrant. The aroma will fill your kitchen beautifully. Be careful not to burn the garlic as it turns bitter.

Step 3: Stir in cumin, smoked paprika, and coriander. Toast the spices for thirty seconds. This step releases their essential oils and deepens the flavor of your spinach and chickpeas recipe.

Step 4: Add the drained chickpeas to the skillet. Stir well to coat them with the aromatic mixture. Let them cook for two minutes, allowing them to absorb the spices.

Step 5: Pour in the crushed tomatoes and vegetable broth. Season with salt and pepper. Bring the mixture to a gentle simmer. Reduce heat to medium-low.

Step 6: Simmer the chickpeas for ten minutes. They’ll soften slightly and the sauce will thicken. Stir occasionally to prevent sticking. The chickpeas should be tender but not mushy.

Step 7: Add the fresh spinach in batches. It seems like a lot initially, but spinach wilts dramatically. Stir continuously until all the spinach incorporates and wilts completely. This takes about three minutes.

Step 8: Remove from heat and stir in fresh lemon juice. Taste and adjust seasonings as needed. Sometimes I add extra salt or a pinch of sugar to balance the acidity.

Your spinach chickpeas recipe is now ready to serve. The total cooking time is approximately twenty-five minutes. Even on the busiest evenings, this recipe delivers.

Pro Tips for Success

After making this chickpeas and spinach recipe countless times, I’ve learned several tricks. First, always rinse canned chickpeas thoroughly. This removes excess sodium and the thick liquid that can make your dish gummy.

Don’t overcrowd the pan when adding spinach. Add it gradually, letting each batch wilt before adding more. This ensures even cooking and prevents water from pooling at the bottom.

For deeper flavor, Mateo recommends toasting the chickpeas slightly before adding liquids. Let them sit undisturbed for two minutes to develop golden spots. This adds a subtle nutty taste to your spinach chickpeas recipe.

Fresh lemon juice at the end brightens everything. Never skip this step. The acidity cuts through the richness and makes the flavors pop. Additionally, it adds a restaurant-quality finish.

If your sauce seems too thick, add more broth gradually. Conversely, if it’s too thin, simmer longer uncovered. The consistency should coat the back of a spoon nicely. I prefer mine slightly saucy to serve over grains.

Season in layers throughout cooking rather than all at once. This builds complexity in your chickpea and spinach recipe. Taste before serving and adjust accordingly. Every brand of canned chickpeas has different salt levels.

Storage & Reheating Tips

This spinach chickpeas recipe stores exceptionally well. Transfer cooled leftovers to an airtight container. Refrigerate for up to five days. The flavors actually improve after a day, making it perfect for meal prep.

To reheat, use the stovetop for best results. Add a splash of broth or water to loosen the sauce. Heat over medium-low, stirring occasionally until warmed through. Microwaving works too, though the texture won’t be quite as nice.

Freezing works beautifully for this chickpeas spinach recipe. Portion into freezer-safe containers, leaving some headspace for expansion. Freeze for up to three months. Thaw overnight in the refrigerator before reheating.

When reheating from frozen, I prefer the stovetop method. Place the frozen block in a skillet with a little broth. Cover and heat on low, breaking it apart as it thaws. This prevents the spinach from becoming too mushy.

My daughter takes this to college in individual portions. She reheats in the microwave with a damp paper towel over the container. This creates steam and prevents drying out. She says it’s better than any cafeteria food.

What to Serve With This Recipe

This versatile spinach and chickpeas recipe pairs wonderfully with many sides. Fluffy basmati rice creates a complete meal and soaks up the delicious sauce. Alternatively, quinoa adds extra protein for an even more nutritious dinner.

Warm naan bread or pita makes perfect vehicles for scooping. Mateo loves making homemade flatbreads to serve alongside. Crusty sourdough works equally well for a more European approach.

For a low-carb option, serve this chickpea spinach recipe over cauliflower rice. The flavors are robust enough to stand alone. I also love it spooned over baked sweet potatoes for a satisfying lunch.

A simple cucumber yogurt salad provides cooling contrast. The creamy, tangy yogurt balances the warm spices perfectly. Add diced tomatoes, red onion, and fresh herbs for extra freshness.

Roasted vegetables make excellent companions too. Try roasted cauliflower, carrots, or bell peppers. The caramelized edges complement the tender chickpeas beautifully. Sometimes I serve this spinach chickpeas recipe as part of a mezze platter with hummus, olives, and pickled vegetables.

FAQs

Can I use dried chickpeas instead of canned?

Absolutely! Dried chickpeas work wonderfully in this spinach chickpeas recipe. Soak them overnight, then cook until tender before using.

You’ll need about one cup of dried chickpeas to equal two cans. The texture will be slightly firmer and more toothsome. Plan ahead since cooking dried chickpeas takes longer.

How can I make this spinach chickpeas recipe more filling?

Add cooked grains directly to the skillet for a one-pot meal. Brown rice, farro, or orzo work beautifully. Alternatively, add diced potatoes with the chickpeas and extend the cooking time.

Adding coconut milk creates a richer, more satisfying dish. You can also increase the chickpea quantity for more protein and substance.

Can I make this recipe in advance?

Yes, this chickpeas and spinach recipe is excellent for meal prep. Make it up to three days ahead and store refrigerated. The flavors deepen as it sits, making it even more delicious.

Reheat gently before serving. I often make a double batch on Sundays for easy weeknight dinners throughout the week.

What if I don’t like spinach?

Substitute any leafy green you prefer in this spinach chickpeas recipe. Kale, collard greens, or arugula all work well. Adjust cooking times accordingly since heartier greens need longer to soften.

You could also use broccoli or green beans for a different vegetable option. The chickpeas and spices remain the star regardless of which green you choose.

Is this recipe spicy?

This chickpea and spinach recipe has warm spices but isn’t hot or spicy. The cumin, paprika, and coriander provide depth without heat. If you want spice, add red pepper flakes or fresh chilies.

For milder tastes, reduce the spices slightly. The recipe easily adjusts to your heat preference while maintaining incredible flavor.

Nutrition Information (per serving)

This recipe serves six people. Each serving of this nutritious spinach chickpeas recipe provides balanced macronutrients and essential vitamins.

Nutrient	Amount
Calories	215
Protein	9g
Carbohydrates	32g
Dietary Fiber	9g
Total Fat	6g
Saturated Fat	1g
Sodium	485mg
Iron	3.5mg
Vitamin A	2810 IU

This spinach and chickpeas recipe delivers impressive nutritional value. The high fiber content supports digestive health and keeps you satisfied longer. Iron from both spinach and chickpeas helps prevent anemia, especially important for plant-based eaters.

Additionally, this dish provides folate, vitamin K, and manganese. It’s truly nourishing food that tastes incredible while supporting your health goals.