Photo of Skillet spinach and chickpeas with cherry tomatoes by WW

Skillet spinach and chickpeas with cherry tomatoes

Total Time
25 min
15 min
10 min
Ready in only 25 minutes, you can easily make this dish a regular item on your dinner table. Enjoy as a side dish with roasted chicken, seared fish, or serve as a main with a side salad for a lovely weeknight vegetarian meal. The familiar flavors marry well and have a brightly contrasting presentation. It is served here warm but can also be eaten at room temperature, making it ideal for summer cookouts or potlucks. Make sure to get as much moisture from the frozen spinach as you can to avoid the excess liquid on the dish. Garnish with fresh thyme and lemon zest, if desired.


Olive oil

1 Tbsp

Uncooked onion(s)

1 medium, chopped

Garlic clove

2 clove(s), minced

Chopped frozen spinach

10 oz, thawed and as much liquid squeezed out as possible

Canned chickpeas

15½ oz, rinsed and drained

Fresh cherry tomato(es)

2 cup(s), halved

Lemon zest

1 tsp

Fresh lemon juice

2 Tbsp, or to taste

Fresh thyme

1 Tbsp, chopped

Kosher salt

1 tsp

Crushed red pepper flakes

½ tsp, or to taste


  1. In a large skillet, heat oil over medium heat; add onion and cook until softened, stirring a few times, about 5 minutes. Add garlic; cook, stirring, 1 minute.
  2. Stir in spinach; cook, stirring a few times, 2 minutes. Stir in chickpeas, tomatoes, lemon zest, lemon juice, thyme, salt and pepper flakes; cook just until heated through, stirring once or twice, about 2 minutes.
  3. Serving size: 1 cup