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!

Nutriscore Rating: 79/100

Prep Time:10 mins

Cook Time:25 mins

Total Time:35 mins

Servings: 4

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)

Directions

Step 1

Heat the olive oil in a large skillet or saucepan over medium heat.

Step 2

Add the chopped onion and sauté for 5-7 minutes, stirring frequently, until softened and lightly golden.

Step 3

Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.

Step 4

Add the ground cumin, paprika, ground coriander, and cayenne pepper (if using). Stir well and cook for 30 seconds to toast the spices.

Step 5

Pour in the canned diced tomatoes (with their juices) and stir to combine.

Step 6

Add the drained and rinsed chickpeas along with the vegetable broth. Stir and bring the mixture to a gentle boil.

Step 7

Reduce the heat to low and let it simmer, uncovered, for 15 minutes, allowing the flavors to meld together.

Step 8

Stir in the coconut milk and baby spinach. Cook for an additional 2-3 minutes, until the spinach is wilted.

Step 9

Season with salt and black pepper, adjusting to taste.

Step 10

Remove from heat and garnish with chopped fresh cilantro, if desired.

Step 11

Serve warm with rice, crusty bread, or as is for a satisfying meal.

Nutrition Facts

Serving size	1417.5 grams (1417.5g)

Amount per serving	% Daily Value*
Calories	1176

Total Fat 53.30g	68%
Saturated Fat 8.90g	45%
Polyunsaturated Fat 6.90g
Cholesterol 8mg	3%
Sodium 4803mg	209%
Total Carbohydrate 144.70g	53%
Dietary Fiber 38.60g	138%
Total Sugars 43.10g
Protein 39.00g	78%

Vitamin D 0IU	0%
Calcium 467mg	36%
Iron 19mg	104%
Potassium 2555mg	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.

Source of Calories

Fat: 39.5%

Protein: 12.8%

Carbs: 47.7%