This skillet chickpeas with spinach and tomatoes recipe is a fast, comforting vegetarian meal built from pantry staples and fresh greens. Chickpeas are sautéed until lightly golden, simmered with tomatoes and warm spices, then finished with tender spinach and a bright squeeze of lemon. Everything comes together in one pan for an easy, nourishing dinner that feels both simple and satisfying.
Why You’ll Love This Recipe
This recipe is quick enough for busy weeknights, yet flavorful enough to feel special. It uses affordable, everyday ingredients and requires just one skillet, making cleanup effortless. The combination of chickpeas, tomatoes, spinach, garlic, and lemon creates a balance of hearty, fresh, and vibrant flavors. It is naturally vegetarian, filling, and easy to customize based on what you have on hand. Leftovers reheat beautifully and taste even better the next day.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Extra virgin olive oil, 5 tablespoons
1 small onion, finely diced
Kosher salt, to taste
Black pepper, to taste
4 garlic cloves, peeled and thinly sliced
1 can chickpeas (15 ounces), drained and rinsed
1/2 teaspoon ground turmeric
1/2 teaspoon red pepper flakes
1 can diced tomatoes (14.5 ounces)
2.5 ounces baby spinach, roughly chopped
1 to 2 tablespoons fresh lemon juice, to taste
2 tablespoons chopped fresh cilantro or parsley, for serving
Plain yogurt or sour cream, for serving
Toasted pita or flatbread, for serving
Directions
Heat a large skillet over medium heat. Once hot, add 4 tablespoons of olive oil. Add the diced onion and a small pinch of salt. Cook, stirring occasionally, until the onion becomes translucent and lightly browned around the edges, about 5 minutes.
Add the sliced garlic and cook for about 1 minute, stirring frequently, until softened and fragrant.
Add the chickpeas to the skillet along with salt, black pepper, and the remaining 1 tablespoon of olive oil. Cook for 5 to 7 minutes, stirring occasionally, until the chickpeas begin to turn golden. If the pan looks dry, add a small splash of water or a little more olive oil.
Sprinkle in the turmeric and red pepper flakes. Stir constantly for about 30 seconds to toast the spices.
Add the diced tomatoes and another pinch of salt. Bring the mixture to a gentle simmer and cook for about 3 minutes, allowing some of the liquid to evaporate.
Remove the skillet from the heat. Add the spinach and season lightly with salt. Stir until the spinach is just wilted. Stir in 1 tablespoon of lemon juice, then taste and adjust with more lemon juice, salt, or pepper as needed.
Divide into bowls and top with fresh herbs, a spoonful of yogurt or sour cream, and an optional drizzle of olive oil. Serve warm with toasted pita or flatbread.
Servings and timing
This recipe yields 2 to 3 generous servings.
Prep time: about 5 minutes
Cook time: about 15 minutes
Total time: approximately 20 minutes
Variations
For a stew-like texture, simmer the tomatoes briefly so more liquid remains.
For a thicker, heartier dish, cook the tomatoes longer until most of the moisture evaporates.
Add 1/2 teaspoon curry powder for a warmer, deeper spice profile.
Substitute baby kale for spinach for a slightly firmer texture.
Serve over rice, couscous, or quinoa instead of flatbread for a bowl-style meal.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet over medium-low heat or in the microwave until warmed through. Add a splash of water or olive oil if the mixture seems dry. The flavors deepen over time, making leftovers especially delicious.
FAQs
Can I use dried chickpeas instead of canned?
Yes, but they must be fully cooked first. About 1 1/2 cups cooked chickpeas equals one 15-ounce can.
Is this recipe spicy?
It has mild heat from the red pepper flakes. You can reduce or omit them for a milder dish.
Can I make this vegan?
Yes. Simply skip the yogurt or use a dairy-free alternative.
What can I serve with this besides pita?
Rice, quinoa, couscous, or crusty bread all work well.
Can I freeze this dish?
Freezing is not recommended, as the texture of the spinach can become mushy after thawing.
Can I add other vegetables?
Yes. Bell peppers, zucchini, or mushrooms can be added when sautéing the onions.
How do I keep the chickpeas from sticking?
Stir occasionally and add a splash of water or extra olive oil if the pan becomes too dry.
Can I use whole tomatoes instead of diced?
Yes. Crush them by hand or with a spoon before adding to the skillet.
What herbs work best for topping?
Cilantro and parsley are both excellent, but dill or green onions also work well.
Is this recipe good for meal prep?
Yes. It reheats very well and keeps its flavor for several days.
Conclusion
Skillet chickpeas with spinach and tomatoes is a simple, nourishing meal that proves great flavor does not require complicated steps or ingredients. With its one-pan preparation, vibrant spices, and satisfying textures, this recipe is perfect for quick dinners, relaxed lunches, or make-ahead meals you can enjoy throughout the week.
A quick, comforting one-skillet vegetarian meal made with chickpeas, spinach, tomatoes, and warm spices, finished with a splash of lemon for brightness.
Ingredients
5 tablespoons extra virgin olive oil, divided
1 small onion, finely diced
Kosher salt, to taste
Black pepper, to taste
4 garlic cloves, peeled and thinly sliced
1 can chickpeas (15 ounces), drained and rinsed
1/2 teaspoon ground turmeric
1/2 teaspoon red pepper flakes
1 can diced tomatoes (14.5 ounces)
2.5 ounces baby spinach, roughly chopped
1 to 2 tablespoons fresh lemon juice, to taste
2 tablespoons chopped fresh cilantro or parsley, for serving
Plain yogurt or sour cream, for serving (optional)
Toasted pita or flatbread, for serving
Instructions
Heat a large skillet over medium heat. Add 4 tablespoons of olive oil, then add the diced onion and a pinch of salt. Cook, stirring occasionally, until translucent and lightly browned, about 5 minutes.
Add the sliced garlic and cook for about 1 minute, stirring frequently, until fragrant and softened.
Add the chickpeas, remaining 1 tablespoon olive oil, salt, and black pepper. Cook for 5–7 minutes, stirring occasionally, until the chickpeas turn golden. Add a splash of water or more oil if the pan is dry.
Stir in the turmeric and red pepper flakes, toasting the spices for about 30 seconds while stirring.
Add the diced tomatoes and a pinch of salt. Simmer gently for about 3 minutes to allow some liquid to evaporate.
Remove the skillet from heat. Add the spinach and stir until just wilted. Season with salt as needed.
Stir in 1 tablespoon lemon juice, then taste and adjust with more lemon juice, salt, or pepper if desired.
Divide into bowls and top with herbs, yogurt or sour cream (if using), and a drizzle of olive oil. Serve warm with pita or flatbread.
Notes
Use dairy-free yogurt for a vegan version.
Adjust red pepper flakes for desired spice level.
Leftovers taste better the next day.
Try over rice, couscous, or quinoa for a bowl-style meal.
Add more vegetables like zucchini, mushrooms, or bell peppers if desired.
