Tomato and Garlic Braised Chickpeas with Spinach
Tender chickpeas slowly braised in a rich tomato and garlic sauce with fresh spinach, perfect for a wholesome vegan main or side. This mediterranean-inspired vegan (gluten free) ready in about 28 minutes pairs drained and rinsed canned chickpeas, olive oil, thinly sliced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.
Ingredients
- 2 cups, drained and rinsed canned chickpeas
- 2 tbsp olive oil
- 5 cloves, thinly sliced garlic cloves
- 1 can (14 oz) canned crushed tomatoes
- 1/4 tsp red chili flakes
- 4 cups, washed and dried fresh baby spinach
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp fresh lemon juice
- 2 tbsp chopped, for garnish fresh parsley
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 5 thinly sliced garlic cloves and 1/4 tsp red chili flakes. Sauté for 2-3 minutes until garlic is golden and fragrant but not burnt.
- Step 2: Add 2 cups drained chickpeas and 1 can (14 oz) crushed tomatoes to the skillet. Stir well to combine, then season with 1 tsp salt and 1/2 tsp black pepper.
- Step 3: Reduce heat to low and simmer the mixture gently for 15 minutes until sauce thickens and chickpeas are tender.
- Step 4: Stir in 4 cups fresh baby spinach and cook for 2 minutes until spinach wilts.
- Step 5: Remove from heat and stir in 1 tbsp fresh lemon juice. Garnish with 2 tbsp chopped fresh parsley before serving warm.
Frequently asked questions
How long does Tomato and Garlic Braised Chickpeas with Spinach take to make?
Total time is about 28 minutes (8 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Tomato and Garlic Braised Chickpeas with Spinach?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Tomato and Garlic Braised Chickpeas with Spinach?
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 Tomato and Garlic Braised Chickpeas with Spinach 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 Tomato and Garlic Braised Chickpeas with Spinach vegan?
Yes — this recipe is tagged vegan, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
