There’s something so comforting about a dish that’s both vibrant and packed with flavor. That’s exactly why this Spicy Chickpeas with Spinach Recipe has become one of my go-tos when I want a quick, nourishing meal that feels like a warm hug on a plate.

A white plate holds a meal with two main parts: on the right, sliced golden-brown cooked chicken with a crispy skin showing juicy white meat inside, arranged in a row; on the left, a colorful mix of chickpeas, wilted green spinach leaves, and small pieces of red and yellow vegetables cooked together in a light sauce. The plate sits on a red cloth, and the background has a soft 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 Spinach Recipe
Top Tip
How to Serve Spicy Chickpeas with Spinach Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Spicy Chickpeas with Spinach Recipe

Why You'll Love This Recipe

This recipe strikes a perfect balance between spicy warmth and fresh green goodness, making it a favorite for those busy weeknights or whenever you need a meal that’s both hearty and healthy. I’ve made this countless times and it never gets old.

Speedy and Simple: You can have it ready in just about 25 minutes, which is a win when time’s tight.
Flavor-packed: The combination of cumin, turmeric, and crushed red pepper adds just the right kick without overpowering the dish.
Nutritious and Satisfying: Chickpeas and spinach offer a heart-healthy dose of protein and iron, perfect for a vegetarian meal that keeps you full.
Flexible: You can tweak the spice level or add extras to really make it your own.

Ingredients & Why They Work

Every ingredient in this Spicy Chickpeas with Spinach Recipe plays its part — from the earthy spices to the fresh spinach that brightens the whole dish. Here’s a bit about why each component matters and what to look for when shopping.

Flat lay of a small white ceramic bowl of golden olive oil, a small white ceramic bowl of crushed red pepper flakes, a whole small yellow onion with smooth skin, two whole cloves of garlic with papery white skins, two ripe medium red tomatoes with smooth skin, a small white ceramic bowl filled with beige chickpeas, a small white ceramic bowl containing ground cumin powder, a small white ceramic bowl with dried oregano leaves, a small white ceramic bowl holding bright yellow turmeric powder, and a loosely packed bunch of fresh deep green spinach leaves, all arranged with perfect symmetry and balanced proportions, placed 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: It’s the perfect base for sautéing and adds a subtle fruitiness while helping the spices release their flavors.
Crushed red pepper: The star of the spicy kick, but feel free to adjust based on your heat preference.
Onion: Adds natural sweetness and depth when sautéed, so don’t skip it.
Garlic: This little powerhouse amps up the aroma and savory notes.
Tomatoes: Fresh diced work beautifully here, but canned are a great stand-in—especially when tomatoes aren’t in season.
Chickpeas: I always use organic and low-sodium if possible for a cleaner taste and healthier option.
Cumin: Brings a warm, earthy undertone that complements the spice nicely.
Oregano: Adds a subtle herbal twist that balances the dish.
Turmeric: Beyond its beautiful golden color, it lends an earthy depth and health benefits.
Fresh spinach: Toss it in last so it keeps that lovely vibrant green and tender texture.

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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

I love how adaptable this Spicy Chickpeas with Spinach Recipe is—you can easily bump up the spice or sneak in other vegetables you have on hand. For me, a little tweak here and there keeps it feeling fresh every time I make it.

Variation: I’ve tried adding a splash of coconut milk for creaminess, turning it into a fragrant curry-style dish that’s just divine.
Dietary Swap: If you want it oil-free, you can sauté the onion and garlic in vegetable broth instead—it still works great!
Seasonal Change: In cooler months, I sometimes toss in chopped kale along with the spinach for extra heartiness.

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

A white plate holds a dish with two main parts. On the right side, there is a piece of cooked meat with a browned, slightly crispy outside and a white inside, sliced into thick sections. On the left side of the plate, a mix of cooked chickpeas, dark green spinach leaves, and small pieces of red tomato and light-colored onion sits in a light sauce that spreads slightly on the plate. The plate is on a soft, textured reddish cloth, and the background has a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté Aromatics to Build Flavor

Start by heating the olive oil over medium heat, then add the crushed red pepper to infuse the oil with a gentle heat. Once you notice that lovely fragrant aroma, toss in the diced onion and minced garlic. I like to cook them for about 2 minutes until the onion turns translucent and sweet, but don’t let the garlic burn or it’ll turn bitter. Stir frequently—this is the base that flavors the whole dish.

Step 2: Add Tomatoes, Chickpeas, and Spices

Next, add your diced fresh tomatoes or canned tomatoes if you're using those, then the drained chickpeas. Sprinkle in cumin, oregano, and turmeric. Don’t forget to season with salt and a bit of black pepper here—it really brings out all the flavors. Cover the skillet so everything simmers together nicely for about 10 minutes. You'll want the tomatoes to soften and the chickpeas to soak up all those beautiful spices.

Step 3: Stir in Spinach and Finish Cooking

Finally, add the fresh spinach right on top, cover again, and cook just until it’s wilted — about 3 minutes. The spinach will keep its vibrant color and tender texture this way. Give it a good stir, taste, and adjust salt and pepper to your liking. That’s it—you’re ready to serve.

Top Tip

From my experience with this dish, small adjustments really make a difference—especially when it comes to cooking the aromatics and managing the spice level.

Perfect Sauté: Take care to sweat onions and garlic gently so they become sweet and soft without browning too much.
Spice Control: Start with the recommended amount of crushed red pepper; you can always add more later if you want extra heat.
Fresh Spinach Timing: Adding spinach at the very end ensures it wilts perfectly without turning mushy.
Avoid Watery Tomatoes: If using fresh tomatoes, peel and deseed them for less liquid or use good quality canned tomatoes.

How to Serve Spicy Chickpeas with Spinach Recipe

spicy chickpeas and spinach - Serving Suggestion

Garnishes

I usually garnish this dish with a squeeze of fresh lemon juice to brighten the flavors, plus a sprinkle of chopped fresh cilantro or parsley for a fresh herbal touch. Sometimes I add a dollop of yogurt or a drizzle of tahini for creaminess—it’s such a comforting combination!

Side Dishes

It’s lovely served alongside warm flatbreads like naan or pita, or over fluffy basmati rice to soak up all the spicy tomato sauce. When I’m feeling a little extra, I serve it with a side of roasted veggies or a simple cucumber salad to keep things fresh.

Creative Ways to Present

For a casual dinner party, I like to serve it in shallow bowls topped with a swirl of yogurt and crushed toasted nuts for texture. It also makes a fantastic filling for stuffed pita pockets or wraps when you're on the go.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge; they stay delicious for about 3-4 days. The flavors actually deepen overnight, making for an even tastier lunch the next day.

Freezing

This recipe freezes beautifully. Just pack it in freezer-safe containers and thaw overnight in the fridge when you’re ready. I find the texture of chickpeas and spinach holds up well after freezing.

Reheating

Reheat gently on the stove over medium-low heat to avoid drying it out. A splash of water or broth helps loosen the sauce if it’s thickened too much. Microwaving works too—just cover loosely and stir halfway through.

Frequently Asked Questions:

Can I use canned spinach instead of fresh?

Canned spinach tends to be much softer and waterier than fresh, which will affect the texture and flavor of this dish. I recommend using fresh spinach to preserve its vibrant color and slightly crisp finish, but if you only have canned, drain it well and add it toward the end.

How spicy is this Spicy Chickpeas with Spinach Recipe?

The recipe starts with a moderate spice level thanks to crushed red pepper, but it's easy to adjust. If you prefer mild, reduce or omit the red pepper. For a hotter kick, add extra crushed red pepper or a pinch of cayenne.

Can I make this recipe gluten-free?

Absolutely! This dish is naturally gluten-free as long as you pair it with gluten-free sides, like rice or gluten-free bread. Just double-check canned chickpeas and spices for any additives if you’re sensitive.

What's the best way to make this dish vegan?

The recipe is already vegan, which is one of the reasons I love it so much! You just need to avoid adding dairy-based garnishes. Use plant-based yogurt or skip it completely.

Final Thoughts

This Spicy Chickpeas with Spinach Recipe holds a special place in my kitchen because it blends fast, flavorful cooking with wholesome, nourishing ingredients. It’s like a dance of spices meeting fresh greens and hearty chickpeas—so satisfying after a long day. Give it a try, tweak it your way, and I promise it’ll become a regular in your rotation too!