Chickpeas with Tomatoes, Peppers & Spinach

Chickpeas combine with sautéed little grape tomatoes, colorful mini peppers and spinach in a creamy, dairy free sauce.



1 container grape tomatoes (about 2 cups)

1/2 onion,  diced

3 cloves garlic, minced

1  C. mini peppers,  diced (I used 4)

1/4 tsp. red pepper flakes’

1/2 tsp. salt

1/4 tsp. pepper

1/2 tsp. fennel seeds

1 tsp. basil

1/2 tsp. oregano

1 can chickpeas, drained and rinsed

1 box frozen chopped spinach, thawed and squeeze excess water out

3/4 C. plain hummus

3/4 C.  water

For serving:

Cooked rice,  cauliflower rice or your favorite grain

garnish with fresh basil or parsley and a sprinkle of pine nuts


In large skillet, over medium heat add olive oil, onion, mini peppers, tomatoes (cut in half or if small you can leave them whole if you’d like),  red pepper flakes, salt and pepper.   Cook for a few minutes, stirring. Add fennel, basil and oregano.  Lower heat, cover and cook about 5 more minutes, until tomatoes soften.

Add chickpeas, spinach, hummus and water. Stir to combine and continue to cook over low 2-3 more minutes until everything is heated through.  Taste and adjust seasoning as desired.

Add rice or your favorite grain to bowls.  Top with chickpea mixture.