Spicy Chickpeas with Tomatoes and Spinach
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 2 tablespoons olive oil
  • ½ 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, preferably organic and/or low sodium, drained and rinsed
  • 1½ teaspoons cumin
  • 1 teaspoon oregano
  • ½ teaspoon turmeric
  • 2 cups fresh spinach, packed
  1. Heat olive oil over medium heat in a large skillet with red pepper. Add onion and garlic and cook for 2 minutes.
  2. Stir in tomatoes, chickpeas, cumin, oregano and turmeric with salt and pepper, to taste. Cover and simmer for 10 minutes.
  3. Stir in spinach, cover and cook until just wilted, about 3 minutes.
  4. Adjust seasoning with salt and pepper. Remove from heat and serve hot. Makes great leftovers for a few days.
Recipe by Runaway Apricot at http://runawayapricot.com/2015/11/spicy-chickpeas-with-tomatoes-and-spinach.html/