Spinach and Chickpeas
This Spinach and Chickpeas recipe is a quick and easy vegan dinner that’s made with canned chickpeas, tomatoes, spinach, onion and garlic. I like to garnish it with basil, tomatoes and parmesan cheese.
Spinach and Chickpeas is one of those easy vegan dinner recipes that’s quick and easy to make any night of the week.
You are going to love how quick and easy this recipe comes together. It’s made with basic ingredients, and if you’re like me, you’ll likely have all of them on hand. They’re staples in my house, so this recipe can easily be whipped up on a whim for dinner as a side dish or vegan main.
Spinach and Chickpeas Recipe
This is one of those easy vegan chickpea recipes that uses humble ingredients.
- Extra-virgin olive oil
- Fresh ripe tomatoes
- White onion, diced
- Garlic
- Canned chickpeas
- Chopped baby spinach
- Seasoning (just salt and freshly ground black pepper)
- Fresh basil
- Cherry tomatoes
- Parmesan cheese (optional)
Find printable recipe with measurements below.
Variations
- Squeeze lemon juice over the mix just before serving
- Sprinkle in a little Italian seasoning while it cooks (1-2 teaspoons)
- Toss in a tablespoon or two of chopped kalamata olives
How to Make Spinach and Chickpeas
This easy vegan dinner recipe comes together in about 25 minutes start-to-finish.
- Sauté onion, garlic and tomatoes: Heat oil in pan and saute onion, garlic and tomatoes
- Garbanzo beans: Stir in garbanzo beans
- Baby spinach: Fold in baby spinach.
- Broth: Add 3-4 tablespoons water or broth if mixture isn’t moist enough.
- Garnish: Garnish with basil ribbons, cherry tomatoes and parmesan cheese.
Saute the onion, garlic and tomatoes. Then stir in the chickpeas.
Because fresh spinach goes bad so quickly, I freeze a lot of it so I can have it on hand to make easy vegan meals like this one.
Here’s my link on How to Freeze Spinach to add to soups, stews and smoothies. It’s super easy to do and having frozen spinach cubes stashed in the freezer to add to recipes makes life a little easier. And I like to give the spinach a quick chopping before I freeze it so it’s easier to eat after its cooked.
Garnish with pan roasted tomatoes, fresh basil and Parmesan cheese.
Looking for More Easy Chickpea Recipes to Make?
Spinach and Chickpeas
This Spinach and Chickpeas recipe is a quick and easy vegan dinner that's made with canned chickpeas, tomatoes, spinach, onion and garlic. I like to garnish it with basil, tomatoes and parmesan cheese.
Ingredients
- 1-1/2 tablespoons extra-virgin olive oil
- 2/3 cup tomatoes, diced
- 1/2 large white onion, diced
- 2 teaspoons garlic, minced
- 3 cups low-sodium canned garbanzo beans, drained and rinsed
- 2 cups baby spinach
Instructions
- Heat olive oil in pan.
- Add onion and sauté for 2-3 minutes
- Stir in garlic and saute another minute
- Pour in tomatoes and cook a minute
- Add garbanzo beans and cook for 10 minutes and 3-4 tablespoons water or vegetable broth
- Fold in baby spinach and taste to adjust for seasoning.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 278Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 531mgCarbohydrates: 37gFiber: 10gSugar: 7gProtein: 12g
theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations.
