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 discovered this dish during a busy weeknight when I needed something filling yet fast to make. Chickpeas and spinach have since become my go-to combination whenever I crave Mediterranean flavors without much fuss.
Ingredients
- Olive oil: 2 tbsp
- Onion: 1 medium, finely chopped
- Garlic cloves: 3, minced
- Red bell pepper: 1, diced
- Chickpeas: 2 cans (15 oz each/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
- Sauté aromatics:
- Heat the olive oil in a large skillet over medium heat. Add the onion and cook until translucent, about 3 minutes.
- Add vegetables:
- Stir in the garlic and red bell pepper. Cook for another 2 to 3 minutes until softened.
- Toast spices:
- Add cumin, smoked paprika, coriander, and chili flakes. Cook for 1 minute until fragrant.
- Simmer chickpeas and tomatoes:
- Add the chickpeas, grated carrot, and diced tomatoes (with juices). Mix well and bring to a simmer.
- Thicken mixture:
- Simmer uncovered for 8 to 10 minutes so the flavors meld and the mixture thickens slightly.
- Add spinach:
- Add the chopped spinach and cook, stirring, until just wilted, about 2 minutes.
- Season and finish:
- Season with salt, pepper, and lemon juice. Remove from heat and sprinkle with fresh parsley or cilantro.
- Serve:
- Serve hot, with crusty bread, rice, or quinoa if desired.
Save My family loves crowding around the dinner table with fresh bread to scoop up every last bite of this hearty skillet. It is always a hit at weekend gatherings and helps us enjoy more vegetables together.
Required Tools
Large skillet or sauté pan, wooden spoon or spatula, chefs knife, chopping board, can opener
Allergen Information
This recipe is naturally free from common allergens such as gluten, dairy, eggs, and nuts. Always check canned chickpeas and tomatoes for any unexpected additives or allergens.
Nutritional Information
Per serving: Calories 280, Total Fat 7 g, Carbohydrates 41 g, Protein 11 g
Save This satisfying skillet is ideal for busy nights or as a centerpiece for a healthy dinner party. Enjoy it fresh or save leftovers for a quick lunch.
Recipe Guide
- → Can I substitute spinach with other greens?
Yes, kale or Swiss chard can be used as alternatives to spinach for a similar texture and flavor.
- → How can I make this dish creamier?
Stir in a spoonful of tahini or coconut milk just before serving to add creaminess without overpowering flavors.
- → What is the best way to store leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently on the stovetop.
- → Can this dish be served with grains?
Absolutely, it pairs well with crusty bread, rice, quinoa, or any preferred grain to make it more filling.
- → Are the canned chickpeas and tomatoes safe for allergen-sensitive diets?
Always check labels for additives, but naturally, chickpeas and tomatoes are free of gluten, dairy, nuts, and eggs.