Select Page

Chickpeas with Tomato & Spinach

by | Mains, Vegetarian

Made this meal recently for dinner and it was quite a hit! A good alternative to a meaty meal. Great for lunch the following day as well!


  • Spray a non-stick pot with oil, or add  the oil, and heat over medium heat
  • Add the onion and cook for 5 minutes, stirring occasionally, until softened
  • Add the garlic, cumin, paprika and vegeta and cook for 1 minute, stirring
  • Add the tomatoes and chickpeas and cook for a few minutes, stirring occasionally, until the chickpeas are heated through and the tomatoes are softened
  • Add the spinach leaves and stir through until just wilted
  • To serve, crumble fetta over the top, season with freshly ground black pepper and a wedge of lemon on the side ( to be squeezed over the top)


  • Olive Oil spray or 2 tbsp oil
  • 3 Red Onions, sliced (not too thin)
  • 3 cloves garlic, crushed
  • 1 tbs ground cumin (or more, to taste)
  • 3 tbs ground paprika
  • 1 tsp Vegeta
  • 3 punnets cherry tomatoes, halved
  • 4 x 400g cans chickpeas, drained and rinsed
  • 400g baby spinach, rinsed
  • 250g low fat fetta or Aussie fetta
  • 1 lemon, cut into wedges

O’s Tips

If you don’t like Chickpeas, you can replace them with chicken breast pieces. Add at point 4, until chicken is cooked and then add the tomatoes.

-> Serves 6