Description
A vibrant and healthy dish featuring spicy chickpeas simmered with tomatoes and fresh spinach, perfect for a quick and flavorful 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. can
- 2 15 oz. cans chickpeas, drained and rinsed
- 1 1/2 teaspoons cumin
- 1 teaspoon oregano
- 1/2 teaspoon turmeric
- 2 cups fresh spinach, packed
- Salt, to taste
- Black pepper, to taste
Instructions
- Heat the oil and spices: Heat olive oil over medium heat in a large skillet with the crushed red pepper, allowing the oil to become fragrant.
- Sauté onion and garlic: Add the diced onion and minced garlic to the skillet and cook for 2 minutes until softened and aromatic.
- Add tomatoes and chickpeas: Stir in the diced tomatoes (or canned) and chickpeas along with cumin, oregano, turmeric, salt, and pepper. Stir well to combine.
- Simmer the mixture: Cover the skillet and let the mixture simmer gently for 10 minutes to meld flavors.
- Add spinach and finish cooking: Stir in the fresh spinach, cover again, and cook for about 3 minutes until the spinach is just wilted.
- Adjust seasoning and serve: Taste and adjust salt and pepper as needed. Remove from heat and serve hot. This dish also makes great leftovers.
Notes
- Use low-sodium canned chickpeas to control salt levels.
- Fresh tomatoes can be substituted with canned for convenience.
- Add more crushed red pepper if you prefer a spicier dish.
- Serve with rice, quinoa, or flatbread for a complete meal.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 5 g
- Sodium: 300 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
