There’s something incredibly satisfying about this Spicy Chickpeas with Spinach Recipe — it’s vibrant, hearty, and packs just the right amount of heat to wake up your taste buds. The blend of spices and fresh spinach makes it feel both comforting and fresh, perfect for a cozy weeknight dinner or meal prep.

A white plate holds two main parts: on the right side, there are five slices of cooked chicken with a crisp brown skin and tender inside, arranged in a straight line from top to bottom. Above the slices is one cooked chicken wing with a golden brown color. On the left side, there is a mix of chickpeas, bright green spinach leaves, and small pieces of red tomato, all cooked together with a light sauce that gives a shiny texture. The plate sits on a red fabric with folds, and the photo has soft natural light. 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

I honestly can’t get enough of this dish. It feels like a warm hug on a plate and comes together so quickly, you’ll wonder why you ever thought chickpeas were boring. The spices create a delicious depth of flavor without any fuss.

Quick and easy: Ready in about 25 minutes, making it perfect for busy evenings or last-minute meals.
Nutritious and filling: Chickpeas add plant-based protein while spinach gives you a fresh, healthy dose of greens.
Flexibility with ingredients: You can easily swap canned tomatoes or tweak spices based on what you love or have on hand.
Keeps well as leftovers: The flavors actually deepen overnight, so it’s fantastic for meal prepping or quick reheat lunches.

Ingredients & Why They Work

This recipe doesn’t call for anything complicated, but each ingredient plays a key role in the final flavor and texture. Here are some handy notes for shopping and prep:

Flat lay of a small white ceramic bowl of golden olive oil, a few dried crushed red pepper flakes scattered nearby, one whole small yellow onion with smooth skin, two whole garlic bulbs with papery white skins, two plump medium red tomatoes with smooth skins, a simple white ceramic bowl filled with beige chickpeas, a small white bowl holding ground cumin, a small white bowl with dried oregano leaves, a small white bowl containing bright yellow turmeric powder, and a tight bunch of fresh vibrant green spinach leaves, all arranged with perfect symmetry 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: The base for sautéing, adding a subtle richness and helping bloom the spices.
Crushed red pepper: Gives you that spark of heat — adjust it to your spice tolerance.
Onion and garlic: Aromatics that form the savory heart of the dish.
Tomatoes: I like fresh diced tomatoes when in season, but canned are great year-round and add a bit of tanginess.
Chickpeas: Canned chickpeas save time but make sure to rinse them well to cut down any canned taste.
Cumin, oregano, turmeric: This warm, earthy spice trio adds depth and complexity — don’t skip them!
Fresh spinach: Adds color, nutrients, and a soft texture that brightens up the dish perfectly.

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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

This recipe really invites you to make it your own. I often adjust the spice level depending on the mood, or toss in extras to use up what's in my fridge. Don’t hesitate to experiment!

Variation: Sometimes I add a splash of coconut milk near the end for a creamy texture — it softens the heat and gives a lovely subtle sweetness.
Extra veggies: I’ve added diced bell peppers or carrots to bulk it up and add color and crunch.
Protein boost: Adding tofu cubes or paneer can make this a more substantial meal if you want.
Mild version: If you prefer less heat, cut the crushed red pepper in half and add a pinch of smoked paprika for flavor without spice.

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

A white plate holds a meal with three main parts: on the left side, a mix of light beige chickpeas, dark green spinach leaves, and small pieces of light yellow vegetables in a light brown sauce; on the right side, sliced cooked chicken with a golden brown crispy skin and juicy white inside; behind the chicken, two pieces of slightly darker cooked chicken with a browned surface; the plate sits on a dark red cloth, with a white marbled background faintly visible; photo taken with an iphone --ar 2:3 --v 7

Step 1: Heat and Sizzle Your Aromatics

Start by warming the olive oil over medium heat in a large skillet, then sprinkle in the crushed red pepper right away. This “blooming” of the oil helps release the chili’s flavor into the dish. Toss in your diced onion and minced garlic, letting them cook gently for about 2 minutes until they’re fragrant and soft but not browned — you want that mellow sweetness to come out without any bitterness.

Step 2: Build That Flavor Base

Next, stir in the diced tomatoes (or canned, if you’re using those). I love stirring everything gently to combine the juices from the tomatoes with the spices — cumin, oregano, and turmeric go in here. Add the drained and rinsed chickpeas next, seasoning with salt and pepper to taste. Cover your pan and let everything simmer for 10 minutes. This simmer lets the chickpeas soak up all those spicy, herby flavors.

Step 3: Wilt the Spinach to Finish

Finally, toss in your fresh spinach, cover again, and cook for just about 3 minutes until the spinach wilts but still holds onto its vibrant green color. Give the dish a taste and adjust the salt and pepper if needed. That’s it — you’re ready to serve!

Top Tip

After making this Spicy Chickpeas with Spinach Recipe countless times, I’ve picked up a few tricks that really help it shine. They might save you some time or effort and ensure consistent results every time.

Blooming Spices: Adding spices to hot oil at the start brings out their flavors better than mixing them in later.
Rinse Chickpeas Well: Rinsing canned chickpeas helps remove that metallic canned flavor and improves the final taste.
Don’t Overcook Spinach: Keep cooking time short once it’s added to maintain vibrant color and prevent it from turning mushy.
Taste and Adjust: I always season incrementally—adding salt and pepper in steps lets you control the flavor perfectly.

How to Serve Spicy Chickpeas with Spinach Recipe

Garnishes

I usually sprinkle a handful of fresh chopped cilantro or parsley on top to add freshness and a pop of color. Sometimes, a squeeze of lemon juice just before serving brightens the whole dish and balances the heat beautifully.

Side Dishes

This recipe pairs wonderfully with warm naan or crusty bread to scoop it up. I also love serving it alongside basmati or jasmine rice — the rice soaks up the saucy goodness perfectly. For extra protein, a dollop of plain yogurt or tzatziki adds a cooling contrast.

Creative Ways to Present

For a special meal, I like serving this in individual shallow bowls, garnished with a swirl of yogurt and a dusting of smoked paprika or sumac. It also makes a fabulous filling for pita pockets topped with crunchy slaw for a casual lunch.

Make Ahead and Storage

Storing Leftovers

I let leftovers cool fully and store them in an airtight container in the fridge. They last nicely for about 3 days, and actually taste better the next day once the flavors have melded together.

Freezing

This recipe freezes well if you want to batch cook. Just cool it fully and transfer to freezer-safe containers or bags — it keeps up to 3 months. When thawing, gently reheat on low until warmed through.

Reheating

I prefer reheating leftovers on the stove with a splash of water or broth to loosen things up rather than the microwave. It helps maintain the chickpeas’ texture and prevents the spinach from getting too soggy.

Frequently Asked Questions:

Can I use dried chickpeas for this recipe?

Yes, you absolutely can! Just remember to soak the dried chickpeas overnight and cook them fully before using in the recipe. Using canned chickpeas cuts down your prep time but home-cooked dried chickpeas have a creamier texture.

How spicy is this Spicy Chickpeas with Spinach Recipe?

It’s moderately spicy thanks to the crushed red pepper. If you want more heat, add extra chili flakes or a diced fresh chili. For milder flavor, reduce the red pepper or omit it entirely.

Can I substitute spinach with other greens?

Definitely! Kale, Swiss chard, or collard greens all work well here. Just be aware that they might need a bit longer to cook and soften compared to spinach.

What can I serve with this Spicy Chickpeas with Spinach Recipe?

This dish pairs beautifully with warm bread, steamed rice, or a cooling yogurt sauce. I often enjoy it alongside a fresh cucumber salad or roasted veggies for a balanced meal.

Final Thoughts

This Spicy Chickpeas with Spinach Recipe feels like a reliable friend in my kitchen — it’s simple, flavorful, and comforting every single time. I love sharing it because it’s approachable yet packed with personality. I’m confident you’ll find it’s one of those dishes you’ll want to make again and again, both for busy nights and for moments when you just need a bit of cozy, spicy goodness on your plate.