---
title: "One-Pot Braised Chickpeas San Marzano Spinach | Recipe | OnMyKitchen"
description: "One-Pot Braised Chickpeas San Marzano Spinach: canned chickpeas simmered with garlic and crushed tomatoes in a Dutch oven, finished with spinach and lemon."
canonical: "https://onmykitchen.com/recipes/one-pot-braised-chickpeas-san-marzano-spinach/"
---
# One-Pot Braised Chickpeas San Marzano Spinach

One-Pot Braised Chickpeas San Marzano Spinach: canned chickpeas simmered with smashed garlic, crushed San Marzano tomatoes, and stock in a 5.5-quart Dutch oven, finished off the heat with baby spinach, lemon juice, and shaved Parmigiano.

By [OnMyKitchen](/about/) · 25 mins total (5 mins prep · 20 mins cook) · Yield: 4 servings

![Illustrative image for One-Pot Braised Chickpeas San Marzano Spinach](/images/hero/one-pot-braised-chickpeas-san-marzano-spinach.webp)
*Illustrative image, not a photo of this exact dish. Compiled from standard cooking technique ([read the editorial policy](/editorial-policy/)).*

Servings:
## Ingredients (4 Servings)

- **2 cans** Canned chickpeas, rinsed and drained (15-oz cans)
- **3 tbsp** Extra-virgin olive oil
- **1 medium** Yellow onion, finely diced
- **6 cloves** Garlic cloves, smashed and peeled
- **14 oz** San Marzano crushed tomatoes
- **1 cup** Low-sodium chicken or vegetable stock
- **3 cups** Baby spinach
- **½ cup** Parmigiano-Reggiano, shaved or grated
- **1 tbsp** Fresh lemon juice

### Suggested Cookware

- [Le Creuset Signature 5.5-Qt Dutch Oven](/gear/le-creuset-signature-5-5-qt-dutch-oven/): Wide, heavy base for a steady simmer, and enamel that does not react with tomatoes[Check on Amazon →](/go/le-creuset-enameled-cast-iron-5-5-quart-dutch-oven/)·[Search eBay Deals →](https://www.ebay.com/sch/i.html?_nkw=Le%20Creuset%205.5%20Qt%20Dutch%20Oven&mkcid=1&mkrid=711-53200-19255-0&siteid=0&campid=5339167824&customid=onmykitchen&toolid=10001&mkevt=1)
- [Victorinox Fibrox Pro 8-Inch Chef’s Knife](/gear/victorinox-fibrox-pro-8-inch-chefs-knife/): Broad blade for smashing garlic cloves in one press[Check on Amazon →](/go/victorinox-fibrox-pro-chefs-knife-8-inch/)·[Search eBay Deals →](https://www.ebay.com/sch/i.html?_nkw=Victorinox%20Fibrox%20Pro%208%20Inch%20Chef%20Knife&mkcid=1&mkrid=711-53200-19255-0&siteid=0&campid=5339167824&customid=onmykitchen&toolid=10001&mkevt=1)

**Estimated per serving:** 440 kcal · 19g protein · 52g carbs · 18g fat

## Method (25 Mins Total)

- ### 1. Sizzle the Smashed Garlic & Onion in Olive Oil Warm 3 tablespoons olive oil in a Dutch oven over medium heat. Add the diced onion, smashed garlic cloves, and a generous pinch of salt, and cook for 6 minutes, until the garlic edges turn pale gold.
- ### 2. Mash 1/4 of the Chickpeas & Simmer in Tomato Stock Stir in the drained chickpeas, crushed San Marzano tomatoes, and stock. With the back of a wooden spoon, mash roughly a quarter of the chickpeas against the pot wall, then simmer uncovered for 12 minutes, until thick and brothy.Tip: Mashing a handful of chickpeas releases starch, which helps the tomato broth cling to a spoon.
- ### 3. Fold in Spinach, Lemon Juice & Shaved Parmigiano Turn off the burner and stir in the baby spinach and fresh lemon juice until the greens wilt in the residual heat. Top each bowl with shaved Parmigiano and a thread of olive oil.

## Cooking Tips

- Mash about a quarter of the chickpeas against the side of the pot. Their starch thickens the broth without flour or cream.
- Stir in the lemon juice after the burner is off. Acid added early can dull in a long simmer.
- Rinse and drain canned chickpeas first to remove the canning liquid.

## Variations

Meatier version
Brown 1/2 lb of crumbled Italian sausage or diced pancetta in Step 1 before adding the onion and garlic.

Dairy-free or vegan
Use vegetable stock, skip the Parmigiano, and finish each bowl with olive oil and flaky sea salt.

This recipe is compiled from standard cooking technique and has not been lab-tested by OnMyKitchen. Nutrition figures are estimates.

OnMyKitchen.com is reader-supported. As an Amazon Associate and eBay Partner Network participant, OnMyKitchen earns from qualifying purchases at no extra cost to you.

## Related Technique Guides

![Dutch Oven vs Cast-Iron Skillet: Which Pan Should You Reach For?](/images/guides/le-creuset-dutch-oven-vs-cast-iron-skillet.webp)
*** [Dutch Oven vs Cast-Iron Skillet: Which Pan Should You Reach For?](/guides/le-creuset-dutch-oven-vs-cast-iron-skillet/) ** Use a bare cast-iron skillet for dry, high-heat cooking and fast evaporation, such as chicken thighs, salmon, steaks, and fried eggs. Use an enameled Dutch oven for simmering acidic liquids such as tomatoes, wine, and lemon, for covered braising, and for baking crusty bread.*

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*** [How to Emulsify Pasta and Pan Sauces: Take the Pan Off the Heat](/guides/how-to-emulsify-pasta-and-pan-sauces/) ** Aged hard cheeses such as Parmigiano-Reggiano and Pecorino Romano tend to clump and turn stringy in a very hot sauce. Boil pasta in less water to make the cooking water starchier, take the pot off the burner, then toss in cold cubed butter and finely grated cheese.*

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