Sautéed Chickpeas with Spinach and Garlic in Tomato Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A warm, comforting chickpea and spinach dish simmered in a fragrant garlic tomato sauce, perfect as a side or light main. This mediterranean-inspired vegetarian ready in about 20 minutes blends fresh baby spinach, olive oil, garlic cloves, minced into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 250 calories and feeds 3, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 5 min Cook: 15 min Serves 3 Mediterranean cuisine 250 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 4 minced garlic cloves and 1/4 tsp red pepper flakes, sauté for 1 minute until fragrant but not browned.
  2. Step 2: Add 1 cup crushed tomatoes, 3/4 tsp salt, and 1/4 tsp black pepper to the skillet. Simmer on medium-low heat for 5 minutes until the sauce thickens slightly.
  3. Step 3: Stir in 1 can (15 oz) drained and rinsed chickpeas and 4 cups fresh baby spinach. Cook for 3-4 minutes, stirring frequently, until the spinach wilts and chickpeas are heated through.
  4. Step 4: Remove from heat and stir in 1 tbsp fresh lemon juice for brightness before serving warm.

Frequently asked questions

How long does Sautéed Chickpeas with Spinach and Garlic in Tomato Sauce take to make?

Total time is about 20 minutes (5 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Sautéed Chickpeas with Spinach and Garlic in Tomato Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Sautéed Chickpeas with Spinach and Garlic in Tomato Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sautéed Chickpeas with Spinach and Garlic in Tomato Sauce for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Sautéed Chickpeas with Spinach and Garlic in Tomato Sauce vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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