Spicy chickpeas and quinoa

spicy chickpea recipe

These spicy chickpeas are exactly what you need in your meal prepped lunch container this week! They are the perfect for on the go, but have enough spice and flavor to taste like a fully cooked meal. Mix them with quinoa cooked in vegetable broth (which makes it so much flavorful than cooking it in water) and you have a quick and easy lunch ready for the week! Keep reading to get the recipe.

spicy chickpea recipe


  • 1 cup uncooked quinoa
  • 2 cups vegetable broth
  • 1 Tbsp olive oil
  • 3 cloves garlic, minced
  • 1 onion, chopped
  • 2 (15 oz) cans chickpeas, drained and rinsed
  • 1 (15 oz) can diced tomatoes
  • 1 cup chopped kale (arugula or other greens work too!)
  • 1 tsp. cumin
  • ½ tsp. red pepper flakes (or more if you like a lot of heat!)
  • ½ tsp. salt
  • ¼ tsp. black pepper
  • Fresh cilantro, garnish (optional)
  • 1 lime, quartered (optional)


  1. To make quinoa, rinse and soak for about 10 minutes in warm water. Bring 2 cups of vegetable broth to a boil in a small saucepan, drain quinoa and add to boiling broth. Cover and reduce heat to a simmer, cooking for about 15 to 20 minutes. Turn off heat and allow quinoa to sit for 5 minutes, then fluff with a fork; set aside.
  2. In a large skillet over medium-high heat, drizzle olive oil and sauté onion and garlic until fragrant, about 3 minutes. Add the chickpeas, tomatoes and the rest of the ingredients (minus the greens), stirring to combine.
  3. Cover the pan and simmer for about 10 minutes, stirring occasionally.
  4. To assemble the bowls, place ½ cup quinoa in each bowl and top with a heaping ½ cup of the chickpea mixture. Optional: add kale or arugula to make it a salad. Top with a little cilantro and lime and enjoy!


Serving Size: ½ cup quinoa + ½ cup chickpea mixture • Calories: 342 • Fat: 5.8 g • Saturated Fat: 0.5 g • Carbs: 62 g • Fiber: 10.2 g • Protein: 12.4 g • Sugars: 2.2 g • WW Freestyle Points: 4

This recipe was adapted from Eat Yourself Skinny.

Spicy chickpea recipe
spicy chickpea recipe
Live Well and Grateful, Kristin Edwards