Tomato Chickpea Simmer
Warm, hearty, and brimming with vibrant flavors, the Tomato Chickpea Simmer is the perfect plant-based comfort dish. This one-pot wonder combines tender chickpeas, juicy diced tomatoes, and creamy coconut milk, all simmered with aromatic spices like cumin, paprika, and coriander for a punch of flavor. Fresh baby spinach adds a pop of color and nutrients, while optional cayenne pepper gives it a subtle kick. Ready in just 35 minutes, this recipe is a go-to for busy weeknights and is naturally gluten-free and vegan. Serve it with rice, crusty bread, or enjoy it on its own for a wholesome, satisfying meal. Indulge in this easy, nutritious, and delicious dinner that’s sure to become a family favorite!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon ground coriander
- 0.25 teaspoon cayenne pepper (optional)
- 14.5 ounces canned diced tomatoes
- 15 ounces canned chickpeas, drained and rinsed
- 1 cup vegetable broth
- 0.5 cup coconut milk
- 2 cups baby spinach
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional)
Instructions
Heat the olive oil in a large skillet or saucepan over medium heat.
Add the chopped onion and sauté for 5-7 minutes, stirring frequently, until softened and lightly golden.
Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
Add the ground cumin, paprika, ground coriander, and cayenne pepper (if using). Stir well and cook for 30 seconds to toast the spices.
Pour in the canned diced tomatoes (with their juices) and stir to combine.
Add the drained and rinsed chickpeas along with the vegetable broth. Stir and bring the mixture to a gentle boil.
Reduce the heat to low and let it simmer, uncovered, for 15 minutes, allowing the flavors to meld together.
Stir in the coconut milk and baby spinach. Cook for an additional 2-3 minutes, until the spinach is wilted.
Season with salt and black pepper, adjusting to taste.
Remove from heat and garnish with chopped fresh cilantro, if desired.
Serve warm with rice, crusty bread, or as is for a satisfying meal.
Nutrition Facts
Calories |
1176 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.3 g | 68% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 4803 mg | 209% | |
| Total Carbohydrate | 144.7 g | 53% | |
| Dietary Fiber | 38.6 g | 138% | |
| Total Sugars | 43.1 g | ||
| Protein | 39.0 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 467 mg | 36% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 2555 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
