Sauteed chickpeas with spinach and tomatoes

I just had a huge satisfying dinner made just from chickpeas, spinach, and tomatoes – all for about 650 calories. I feel full but not gross, nourished, and content. You could easily have this recipe serve 2, unless you’re as famished as I was feeling after a bike ride and no food all day.

Chickpeas are very quickly becoming one of my favorite foods – you can puree them, sautee them, make them into a sandwich spread or a dip, roast them, put them in soups, salads… expect to see a lot more chickpea recipes on the way!!


  • 1 T olive oil
  • 1 can chickpeas, no salt added (15 oz)
  • 1/4 cup whole wheat flour
  • 1 tsp dried parsley
  • 1 tsp dried garlic
  • 1 tsp minced onion
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 can diced tomatoes, no salt added (15 oz)
  • 4 cups spinach
  • 1 Tbsp Bragg’s amino acids


  1. Heat olive oil in skillet over medium flame.
  2. Combine flour and spices in a bowl.
  3. Drain chickpeas; add to flour mixture and stir to coat evenly.
  4. Sautee chickpeas until crispy.
  5. Combine tomatoes, spinach, and Bragg’s amino acids in sauce pan. Cook until spinach is tender.
  6. Strain excess juice from tomato mixture.
  7. Serve chickpeas on top of tomato mixture.



I had a nice jar of kale, carrot, apple, lemon, and ginger juice with this. I’ve been having at least one jar of this a day!

Other garbanzo bean posts you might like:

The Great Garbanzo (

Couscous Salad with Garbanzo Beans and Dates (

Capsicum, Spinach, and Chickpea Soup (