Save A hearty, one-pan dish featuring protein-rich chickpeas and fresh spinach, simmered with aromatic spices and tomatoes for a quick, nourishing, and affordable meal.
I first made this skillet on a busy weeknight when I wanted something flavorful, balanced, and satisfying without a ton of cleanup. Its vibrant colors and flavors made it an instant family favorite.
Ingredients
- Olive oil: 2 tbsp
- Onion: 1 medium, finely chopped
- Garlic: 3 cloves, minced
- Red bell pepper: 1, diced
- Chickpeas: 2 cans (15 oz/400 g each), drained and rinsed
- Fresh spinach: 5 oz (140 g), roughly chopped
- Diced tomatoes: 1 can (14 oz/400 g)
- Carrot: 1 medium, grated (optional, for extra sweetness)
- Ground cumin: 1 tsp
- Smoked paprika: 1 tsp
- Ground coriander: 1/2 tsp
- Chili flakes: 1/4 tsp (optional)
- Salt and freshly ground black pepper: to taste
- Lemon juice: Juice of 1/2 lemon
- Fresh parsley or cilantro: 2 tbsp, chopped
Instructions
- Prepare the skillet:
- Heat olive oil in a large skillet over medium heat. Add onion and sauté until translucent, about 3 minutes.
- Add aromatics:
- Add garlic and red bell pepper. Cook for another 2-3 minutes until softened.
- Spice the mixture:
- Stir in cumin, smoked paprika, coriander, and chili flakes. Cook for 1 minute until fragrant.
- Add main vegetables:
- Add chickpeas, grated carrot (if using), and diced tomatoes (with juices). Stir well and bring to a simmer.
- Simmer:
- Simmer uncovered for 8-10 minutes, allowing flavors to meld and mixture to thicken slightly.
- Add spinach:
- Add chopped spinach and cook, stirring, until just wilted, about 2 minutes.
- Finish and serve:
- Season with salt, pepper, and lemon juice. Remove from heat and sprinkle with fresh parsley or cilantro. Serve hot, with crusty bread, rice, or quinoa if desired.
Save This skillet is now a go-to whenever we need a comforting dinner fast, and it has become a staple at busy family gatherings.
Required Tools
Large skillet or sauté pan, wooden spoon or spatula, chef's knife, chopping board, can opener
Notes
For extra creaminess, stir in a spoonful of tahini or coconut milk before serving. Swap spinach for kale or Swiss chard if preferred. Top with crumbled feta (if not vegan) or a dollop of plant-based yogurt. Pairs well with Sauvignon Blanc or mint tea.
Nutritional Information
Per serving: 280 calories, 7 g total fat, 41 g carbohydrates, 11 g protein
Save Enjoy every bite of this easy chickpea skillet, perfect for weeknights or hearty lunches. The leftovers taste even better the next day!
Recipe FAQs
- → What cooking oil works best for the skillet?
Olive oil is ideal as it adds a smooth, fruity flavor that complements the spices and vegetables.
- → Can I substitute fresh spinach with other greens?
Yes, kale or Swiss chard can be used as alternatives, providing different textures and flavors.
- → How can I make the dish creamier?
Stirring in tahini or coconut milk before serving adds a rich, creamy texture without overpowering the flavors.
- → What spices balance well with chickpeas and spinach?
Cumin, smoked paprika, ground coriander, and chili flakes create a warm, aromatic profile that enhances these ingredients.
- → What are good serving suggestions?
Serve hot with crusty bread, rice, or quinoa for a complete and satisfying meal.