Creamy Tomato Chickpeas with Wilted Spinach
Ingredients
- 2 tablespoonsolive oil
- 1yellow onion
- 3 clovesgarlic
- 1 can (14.5 oz)canned diced tomatoes
- 1 can (15 oz)chickpeas (or 1.5 cups cooked)
- ½ cupvegetable broth
- ¼ cupheavy cream
- 4 cupsfresh spinach (packed)
- ·salt
- ·black pepper
- ¼ teaspoonred pepper flakes (optional)
- 1 tablespoonfresh lemon juice
Prep
- 01
Dice 1 yellow onion.
- 02
Mince 3 cloves garlic.
Method
- 01
Heat 2 tablespoons olive oil in a large pan over medium heat. Once shimmering, add the diced onion and cook for 5 minutes, stirring occasionally, until softened.
- 02
Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant.
- 03
Stir in the canned diced tomatoes (with juices) and chickpeas (drained and rinsed). Pour in the vegetable broth and bring to a simmer.
- 04
Simmer uncovered for 8 minutes to let the flavors meld, then stir in the heavy cream. Simmer for another 2 minutes.
- 05
Add the fresh spinach in handfuls, stirring after each addition until wilted, about 2–3 minutes total.
- 06
Taste and season with salt, black pepper, and red pepper flakes if using. Finish with a squeeze of fresh lemon juice.
- 07
Serve warm over rice, pasta, or crusty bread.
Spice Tips
For a hint of warmth, add 1/4 teaspoon smoked paprika with the garlic. For more heat, increase the red pepper flakes to 1/2 teaspoon or add a pinch of cayenne. A crack of fresh nutmeg (about 1/8 teaspoon) adds subtle depth to the cream sauce.
Makes excellent leftovers; reheat gently on the stovetop with a splash of broth to loosen. Can substitute Greek yogurt or sour cream for heavy cream for a lighter version.