Creamy tomato chickpeas with spinach make a satisfying one-pan dinner from pantry staples: chickpeas simmer in a spiced tomato sauce, finished with cream and tender greens. Serve them with rice, warm flatbread, or toast to catch every bit of sauce; the recipe is easy to adapt to what you have on hand.
Ingredients
- 1 tablespoon olive oil (15 ml)
- 1 medium yellow onion, finely chopped (about 1 cup / 150 g)
- 3 garlic cloves, minced (about 1 tablespoon / 9 g)
- 1 teaspoon ground cumin (2 g)
- 1 teaspoon ground paprika (2 g)
- ½ teaspoon ground coriander (1 g)
- ¼ teaspoon red pepper flakes (about 0.5 g), or to taste
- 1 can crushed tomatoes, 14.5 ounces (411 g)
- 2 cans chickpeas, 15 ounces (425 g) each, drained and rinsed (about 3 cups / 510 g drained)
- ½ cup water or low-sodium vegetable broth (120 ml)
- ½ teaspoon fine salt, plus more to taste (about 3 g)
- ¼ teaspoon black pepper (about 0.5 g)
- ½ cup heavy cream (120 ml)
- 5 ounces baby spinach (142 g), roughly chopped if leaves are large
- 1 tablespoon lemon juice (15 ml), plus lemon wedges to serve
- 2 tablespoons chopped fresh cilantro or parsley (about 8 g), optional
Instructions
- Prepare the ingredients. Drain and rinse the chickpeas, chop the onion, and mince the garlic. Measure out the spices, tomatoes, water or broth, cream, and spinach so they are ready to add. Set a large, deep skillet or Dutch oven over medium heat.
- Soften the onion. Add the olive oil and onion to the warm pan. Cook for 5–6 minutes, stirring occasionally, until the onion is soft and translucent but not browned. If it starts to stick, lower the heat and add a teaspoon of water.
- Bloom the spices. Stir in the garlic, cumin, paprika, coriander, and red pepper flakes. Cook for about 30 seconds, stirring constantly, just until fragrant. Avoid letting the garlic or spices darken, as they can turn bitter.
- Simmer the chickpeas. Add the crushed tomatoes, drained chickpeas, water or broth, salt, and black pepper. Stir well, bring the mixture to a gentle simmer, then reduce the heat to medium-low. Cook uncovered for 15 minutes, stirring every few minutes. The sauce should bubble gently and thicken slightly; lower the heat if it is splattering.
- Make the sauce creamy. Stir in the heavy cream and simmer gently for 2 minutes. Do not let the pan boil vigorously after adding cream. For a thicker, more cohesive sauce, press a few chickpeas against the side of the pan with the back of a spoon and stir them in.
- Wilt the spinach. Add the spinach in handfuls, stirring after each addition until it wilts, about 2–3 minutes. Turn off the heat and mix in the lemon juice. Taste and adjust the salt, pepper, or lemon to suit your preference.
- Serve. Spoon into shallow bowls and add cilantro or parsley, if using. Serve hot with rice, flatbread, or toast, with lemon wedges on the side.
Tips
- Keep the simmer gentle. A hard boil can make tomato sauce splatter and may cause the cream to separate. Lower the heat once the chickpeas begin simmering, and stir regularly near the end.
- Adjust thickness with liquid. Chickpeas and tomatoes vary, so add a splash of water or broth if the sauce becomes too thick. If it looks loose, simmer it uncovered for a few extra minutes before adding the spinach.
- Choose your cream substitute thoughtfully. Full-fat coconut milk works in the same quantity and makes the sauce dairy-free, with a noticeable coconut flavor. Unsweetened oat cream is another option; check its package for cooking guidance, since some products behave differently when heated.
- Make it less spicy or more filling. Omit the red pepper flakes for a mild dish. For extra substance, serve with rice or add 1 cup (150 g) diced zucchini with the tomatoes; allow a few extra minutes for it to soften.
Serving Suggestions
Serve the chickpeas over steamed basmati rice, brown rice, or couscous, or alongside warm naan, pita, or crusty bread. A simple cucumber salad or sliced cucumber and red onion adds a cool, crisp contrast to the rich sauce. For a more substantial meal, add roasted cauliflower or carrots on the side. Finish each bowl with lemon juice and herbs just before serving; the fresh acidity balances the creamy tomato base.
Variations
For a more Mediterranean-style flavor, replace the cumin and coriander with 1 teaspoon dried oregano and finish with chopped parsley and a little crumbled feta. For a dairy-free version, use coconut milk or a cooking cream alternative as described above. You can replace the spinach with 4 cups (120 g) chopped kale; add it with the tomatoes and simmer until tender, usually 8–12 minutes, then add the cream. To make the dish hotter, increase the red pepper flakes or add a finely chopped fresh chile with the garlic. If you have only one can of chickpeas, halve the recipe or use a drained 15-ounce (425 g) can of white beans for the second can; they will be softer and less firm.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking in a shallow, airtight container. They keep for 3–4 days in the refrigerator. Reheat only the portion you need in a covered saucepan over medium-low heat, stirring occasionally and adding a splash of water or broth if the sauce has thickened. You can also microwave it in a covered, microwave-safe dish, stirring halfway through. Reheat leftovers to 165°F (74°C), checking with a food thermometer, and avoid repeatedly cooling and reheating the same batch.
For longer storage, freeze cooled portions in airtight, freezer-safe containers for up to 2 months for best quality. Thaw overnight in the refrigerator before reheating. The spinach may soften further and the cream sauce may look slightly separated after thawing; stir while reheating to bring it together as much as possible.
Frequently Asked Questions
Can I use dried chickpeas?
Yes. Cook them completely before adding them to the tomato sauce. About ¾ cup (150 g) dried chickpeas yields roughly the amount in one 15-ounce (425 g) can, though yields vary. Do not add uncooked dried chickpeas directly to this quick-simmering recipe; they need soaking and a separate, longer cooking time.
Can I make this recipe ahead?
Yes. Cook the tomato-and-chickpea mixture through the simmering step, cool it promptly, and refrigerate it. When ready to serve, reheat it, stir in the cream, then add the spinach and lemon. Store cooked food in the refrigerator within 2 hours, and use it within 3–4 days.
Is this dish vegetarian?
It is vegetarian when made with water or vegetable broth. Check the broth label if using packaged stock, and choose a dairy-free cream alternative if you want a vegan version.
What can I use instead of spinach?
Chopped kale, Swiss chard, or frozen spinach can work. Simmer chopped kale or chard until tender; squeeze excess water from thawed frozen spinach before stirring it in, and heat until warmed through.
Why does my sauce taste too acidic?
Tomatoes differ in acidity. Simmer the sauce a few minutes longer, then taste again; the cream and chickpeas also soften the sharpness. If needed, add a small pinch of sugar, about ⅛ teaspoon (0.5 g), rather than a large amount, and adjust the salt.
Can I make it without cream?
Yes. Leave the cream out and use a little extra broth or water to loosen the sauce. It will be more tomato-forward and less rich. You can mash more chickpeas into the sauce to give it a thicker, creamier texture without adding dairy.
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