By Grocery List Plus Editorial Staff | Published on June 1, 2026
Serves 4
193 cal · 45 min
Chickpeas and Spinach Sauté
Recipe GLPR040ed62db9aa7b
A simple, wholesome sauté combining tender vegetables, hearty chickpeas, and fresh spinach in a light tomato base. This nutritious side dish is naturally plant-based and comes together quickly on the stovetop, making it perfect alongside grain bowls or as a lighter dinner option.
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Ingredients
1 tablespoon vegetable oil
1 yellow onion, peeled and chopped
1 clove garlic, peeled and minced
1 celery stalk, chopped
1 carrot, chopped
1 can (14.5 oz) diced tomatoes with no salt added, including liquid
1 can (16 oz) low-sodium chickpeas, drained and rinsed
1/4 cup water
1 package (10 oz) frozen spinach, thawed
1 teaspoon fresh lemon juice
1/4 teaspoon crushed red pepper flakes
Directions
Heat a large skillet over medium-high heat until it is hot.
Add the vegetable oil to the hot skillet and swirl to coat the bottom.
Add the chopped onion, minced garlic, celery, and carrot to the skillet. Cook for about 15 minutes, stirring occasionally, until the vegetables are soft and the onion is lightly golden brown.
Increase the heat to high and add the canned tomatoes with their liquid, drained chickpeas, and water to the skillet. Stir well and cook for 5 minutes.
Reduce the heat to low and add the thawed frozen spinach on top of the mixture without stirring.
Cover the skillet and cook for about 10 minutes, until the spinach is fully heated through and integrated with the vegetables.
Remove the lid and stir the entire mixture well to combine all ingredients.
Add the fresh lemon juice and crushed red pepper flakes and stir thoroughly until evenly distributed.
Taste and adjust seasoning if desired. Serve warm alongside cooked quinoa, brown rice, or your favorite grain.
Comments
All ingredients are stocked at every major Charlotte chain, with no special trips required; canned chickpeas and tomatoes, fresh spinach, and basic aromatics are grocery staples. The cost per serving lands around $1.20 to $1.50, kept reasonable by chickpeas as the protein anchor and no animal products or specialty items. The stated 45 minutes is honest—basic knife work on onion, celery, and carrot, then simmering until flavors meld—though you could finish in 35 with no compromise. It's a straightforward one-pot dish that reheats well and feeds four as a vegetarian main or side, requiring little attention once it hits the pot, though North Carolina recipes that feature local collards or field peas instead of spinach would land slightly better in the regional context.
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