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Tomato Chickpea Skillet

A filling meat-free skillet with chickpeas, tomatoes, spinach and gentle spices.

Published by Gabor U. · Updated August 24, 2026

30 minutesTotal time
8 minPreparation
22 minCooking
4Servings
Tomato Chickpea Skillet
What you need

Ingredients

  • 1 tbsp olive oil
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 tsp ground cumin
  • ½ tsp smoked paprika
  • 400 g canned chickpeas, drained
  • 400 g chopped tomatoes
  • 100 g baby spinach
  • Salt and black pepper
Step by step

Method

  1. Heat the olive oil in a wide skillet over medium heat. Add the onion with a pinch of salt and cook for 6–8 minutes until soft.
  2. Add the garlic, cumin and smoked paprika. Stir for 30–45 seconds, just until fragrant.
  3. Add the drained chickpeas and turn them through the spiced onion for 1 minute.
  4. Pour in the chopped tomatoes and 100 ml water. Bring to a simmer, then lower the heat.
  5. Cook uncovered for 15–18 minutes, stirring occasionally, until the sauce is thick and the chickpeas are hot throughout.
  6. Add the spinach in two batches, folding each one through until wilted.
  7. Season with salt and pepper, rest for 3 minutes and serve with your chosen grain or bread.

How chickpeas turn sauce into dinner

Chickpeas turn a quick tomato sauce into a substantial meat-free supper, while cumin and smoked paprika add warmth without making the dish aggressively spicy. Spinach goes in at the end for freshness and color.

Keeping the spices fragrant and sauce thick

Garlic and ground spices scorch easily in a dry skillet. Stir them through the softened onion for less than a minute, then add chickpeas and tomato promptly. Simmer uncovered so the sauce reduces. Adding spinach too early releases water and leaves it dull by the time the chickpeas are hot.

Blooming cumin and paprika

Drain and rinse the chickpeas well, and give the onion time to soften before adding spices. A wide skillet allows the tomatoes to reduce, creating a spoonable stew rather than a thin soup.

Preparing canned chickpeas and spinach

Rinse chickpeas thoroughly and let them drain so the sauce is not diluted by canning liquid. Smoked paprika contributes warmth without making the dish hot; cumin supplies the earthy base. Baby spinach wilts quickly and should go in only after the tomato sauce has thickened.

Vegetable and spice variations

Add diced bell pepper with the onion, or swap spinach for kale and allow extra cooking time. Crumbled feta, yogurt or eggs gently poached in the sauce all make the dish richer.

Bread, grains and toppings

Serve with couscous, rice, flatbread or thick toast. Lemon wedges and parsley make a fresh finish.

Freezing the tomato base

Refrigerate for up to 4 days or freeze for 3 months. Reheat gently with a splash of water. Add fresh spinach after thawing if you are making a batch specifically for the freezer.