Chickpeas and Spinach Saute
A substantial beans-and-greens skillet with tomatoes, spinach, onion, celery, and carrot.
Prep: 20 minCook: 30 minServes: 4
Ingredients
1 tbsp vegetable oil
1 yellow onion, chopped
1 clove garlic, minced
1 celery stalk, chopped
1 carrot, chopped
1 can diced tomatoes, no salt added (14.5 ounces, including liquid)
1 can low-sodium chickpeas, drained and rinsed (16 ounces)
1/4 cup water
1 package frozen spinach (10 ounces)
1 tsp lemon juice or red vinegar
1/4 tsp crushed red pepper flakes
Instructions
1. Heat a skillet over medium-high heat and add the oil.
2. Add the onion, garlic, celery, and carrot and cook about 15 minutes until soft and lightly browned.
3. Raise the heat to high, add the tomatoes, chickpeas, and water, and cook for 5 minutes.
4. Lower the heat to low and place the spinach on top. Cover and cook until the spinach is thawed and heated through, about 10 minutes.
5. Stir well, then add the lemon juice and red pepper flakes.
6. Serve with cooked quinoa or brown rice if you like.
Tips
Source: MyPlate / USDA Center for Nutrition Policy and Promotion. Search result showed 137 ratings on April 13, 2026. The source notes kale can be used instead of spinach.