Pin 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 when searching for a quick dinner on a busy weeknight, and it has become my go-to meal whenever I want something nutritious without much fuss.
Ingredients
- Olive oil: 2 tbsp for sautéing vegetables
- 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
- 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 black pepper: To taste
- Lemon juice: Juice of 1/2 lemon
- Fresh parsley or cilantro: 2 tbsp, chopped
Instructions
- Start 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 2-3 minutes until softened.
- Season:
- Stir in cumin, paprika, coriander, and chili flakes. Cook for 1 minute until fragrant.
- Combine main ingredients:
- Add chickpeas, grated carrot (if using), and diced tomatoes. Stir and bring to a simmer.
- Simmer:
- Let simmer uncovered for 8-10 minutes until flavors meld and the mixture thickens slightly.
- Add greens:
- Stir in chopped spinach and cook until just wilted, about 2 minutes.
- Finish and serve:
- Season with salt, pepper, and lemon juice. Remove from heat. Sprinkle with parsley or cilantro. Serve hot.
Pin My family loves this meal, especially when we pair it with crusty bread and gather around the kitchen table for a relaxed dinner. It always brings requests for seconds.
Required Tools
Large skillet or sauté pan, wooden spoon or spatula, chef's knife, chopping board, can opener.
Notes
For extra creaminess, add tahini or coconut milk before serving. You can swap spinach for kale or Swiss chard, and top with feta or plant-based yogurt for added richness.
Nutritional Information (per serving)
Calories: 280, Total Fat: 7 g, Carbohydrates: 41 g, Protein: 11 g.
Pin This chickpea and spinach skillet is the perfect weekday meal: fast, budget-friendly, and delicious every time.
Recipe Q&A
- → Can I substitute spinach with other greens?
Yes, kale or Swiss chard work well as alternatives, providing similar texture and nutrients.
- → What spices bring out the best flavor in this dish?
Cumin, smoked paprika, and ground coriander add earthy and aromatic notes, balancing the fresh vegetables.
- → How can I add creaminess without dairy?
Stir in tahini or coconut milk just before serving to introduce a smooth, rich texture.
- → Is this dish suitable for gluten-free diets?
Yes, it contains no gluten ingredients and is naturally gluten-free.
- → What are good serving suggestions for this skillet?
Serve hot alongside crusty bread, steamed rice, or quinoa to complement the flavors and textures.