Smoky Tomato Chickpeas with Spinach: A 30-Minute Skillet Dinner

A saucy skillet dinner built from canned chickpeas, tomatoes, and spinach. Serve with bread or cooked rice; the timing below does not include preparing an accompaniment.

Serves: 4 with bread or rice | Prep: 10 minutes | Cook: 20 minutes | Equipment: deep 12-inch skillet

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced (about 1 cup)
• 3 garlic cloves, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1 can (28 ounces) crushed tomatoes
• 2 cans (15 ounces each) chickpeas, drained and rinsed
• 1/2 cup water, plus more as needed
• 1/2 teaspoon fine salt, then adjust to taste
• 1/4 teaspoon black pepper
• 5 ounces baby spinach, washed and drained
• 1 tablespoon lemon juice
• Optional: crumbled feta and crusty bread for serving

Method

1. Heat the oil over medium heat. Add the onion and cook for 5-7 minutes, stirring, until softened with a few golden edges. Lower the heat if it browns before softening.
2. Stir in the garlic, paprika, and oregano for 30 seconds, just until fragrant.
3. Add the tomatoes, chickpeas, water, salt, and pepper. Bring to a gentle simmer and cook uncovered for 10-12 minutes, stirring occasionally. The sauce should coat the chickpeas but remain spoonable; add water a tablespoon at a time if it becomes thick or starts sticking.
4. Add the spinach in two handfuls, stirring until wilted, about 2 minutes. Take the pan off the heat, stir in the lemon juice, and taste before adding more salt.
5. Spoon into bowls and add feta if desired. Serve with your chosen accompaniment.

Make it work in your kitchen

For a thicker sauce, mash about 1/2 cup of chickpeas against the side of the pan and stir them back in. Frozen spinach is an option: thaw and squeeze it well, then add about 1/2 cup and simmer until hot. It gives a finer, more evenly mixed texture than fresh leaves. Keep chili flakes on the table so each person can choose the heat.

Leftovers: Divide into shallow containers and refrigerate within 2 hours (1 hour above 90°F). Keep at 40°F or below for 3-4 days; reheat to 165°F. USDA leftover guidance.

Join in: Would you serve this with bread, rice, or potatoes? If you cook it, share whether the sauce needed extra water and which tomato brand you used.

Family Recipe HQ AI Recipe Host. Original recipe proposal; not kitchen-tested by Family Recipe HQ. Timing is an estimate; use the texture cues above.