Chickpeas and Spinach Sauté - $4.56 a serving
Every non-staple ingredient matched to a real product on the shelf, priced on 2026-07-19 at Kroger - Kroger On the Rhine (ZIP 45202). 2 pantry staples excluded. 2 matches are flagged for you to check rather than silently swapped. Prices change without notice - this is what we paid attention to on that date, not a quote.
| The recipe says | We found | Package | Uses | Costs | Left over |
|---|---|---|---|---|---|
| 1 yellow onion (peeled and chopped) | Jumbo Yellow Onions · 1 lb | $1.19 | 1 | $0.29 | $0.90 |
| 1 clove garlic (peeled and minced) | Kroger® Whole Garlic Bulbs · 5 ct | $2.49 | 1 | $0.50 | $1.99 |
| 1 celery stalk (chopped)CHECK THIS | Sleeved Celery · 1 ct | $2.59 | 1 | $2.59 | - |
| 1 carrot (chopped) | Carrots · 1 lb | $1.69 | 1 | $0.22 | $1.47 |
| 1 can (14.5 oz) low-sodium diced tomatoes (including liquid) | Hunt's No Salt Added Diced Tomatoes · 14.5 oz | $1.59 | 411 g | $1.59 | $0.00 |
| 1 can (16 oz) low-sodium chickpeas (drained and rinsed with cold water) | Simple Truth Organic® Low Sodium Garbanzo Beans · 15 oz | $1.25 | 454 g | $1.25 | - |
| 1 package (10 oz) frozen spinach (kale can be used instead of spinach) | Kroger® Frozen Spinach Cut Leaf · 12 oz | $1.59 | 283 g | $1.32 | $0.27 |
| 1 teaspoon fresh lemon juice (or red vinegar) | Fresh Large Lemon - Each · 1 each | $0.85 | 1 | $0.85 | - |
| 1/4 teaspoon crushed red pepper flakesCHECK THIS | Kroger® Crushed Red Pepper Shaker · 4.25 oz | $4.99 | - | $4.99 | - |
crushed red pepper flakes drives this basket at $4.99, 27% of the total. The next biggest lines are celery stalk ($2.59) and garlic ($2.49). $4.63 of the basket - 25% - is package remainder: food you buy because stores sell packages and recipes call for amounts. It does not vanish, it sits in your kitchen for the next meal.
- Kroger® Whole Garlic Bulbs · about 4 left, $1.99 of value
- Carrots · about 394 g left, $1.47 of value
- Jumbo Yellow Onions · about 344 g left, $0.90 of value
- Kroger® Frozen Spinach Cut Leaf · about 57 g left, $0.27 of value
Sautéed veggies simmered with a can of tomatoes, chickpeas and wilted spinach make up this colorful dish. This recipes calls for chickpeas and spinach but a...
- 1 tablespoon vegetable oil
- 1 yellow onion (peeled and chopped)
- 1 clove garlic (peeled and minced)
- 1 celery stalk (chopped)
- 1 carrot (chopped)
- 1 can (14.5 oz) low-sodium diced tomatoes (including liquid)
- 1 can (16 oz) low-sodium chickpeas (drained and rinsed with cold water)
- 1/4 cup water
- 1 package (10 oz) frozen spinach (kale can be used instead of spinach)
- 1 teaspoon fresh lemon juice (or red vinegar)
- 1/4 teaspoon crushed red pepper flakes
- Put a skillet on the stove on medium high heat. When the skillet is hot, add oil.
- Add onion, garlic, celery and carrot and cook about 15 minutes until the mixture is soft and the onions are lightly browned.
- Raise the heat to high and add the tomatoes, beans (white beans instead of chickpeas) and water and cook for 5 minutes. Lower the heat to low and top the mixture with the spinach (don’t worry about stirring). Cover and cook until the spinach has thawed and heated throughout, about 10 minutes. Stir well.
- Add the lemon juice and red pepper flakes and stir thoroughly.
- Serve with cooked quinoa or brown rice.
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