Pin It 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 vegetarian chickpea & spinach skillet when I wanted something nourishing but fast for a weeknight dinner. It has become my go-to for a hearty meal that never fails to impress friends and family with vibrant flavors.
Ingredients
- Olive oil: 2 tbsp
- Onion: 1 medium, finely chopped
- Garlic cloves: 3, 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
- Heat the olive oil:
- Add the olive oil to a large skillet over medium heat. Sauté the onion until translucent, about 3 minutes.
- Add garlic and pepper:
- Stir in the minced garlic and diced red bell pepper. Cook for 2-3 minutes until softened.
- Spice it up:
- Add cumin, smoked paprika, ground coriander, and chili flakes. Cook for 1 minute until aromatic.
- Combine chickpeas, carrot, and tomatoes:
- Pour in the chickpeas, grated carrot (if using), and diced tomatoes with juices. Mix well and bring to a simmer.
- Simmer:
- Allow to simmer uncovered for 8-10 minutes so flavors meld and mixture thickens slightly.
- Add spinach:
- Add chopped spinach to the skillet. Stir until just wilted, about 2 minutes.
- Season and finish:
- Season with salt, pepper, and lemon juice. Remove from heat and sprinkle with chopped parsley or cilantro.
- Serve:
- Enjoy hot, optionally with crusty bread, rice, or quinoa.
Pin It This skillet is often shared at family gatherings, especially when we want something healthful and easy. Children love scooping up the stew with warm bread.
Required Tools
Large skillet or sauté pan, wooden spoon or spatula, chef's knife, chopping board, can opener.
Notes
For extra creaminess, stir in tahini or coconut milk. You can substitute spinach for kale or Swiss chard. If not vegan, top with crumbled feta or plant-based yogurt. Enjoy with mint tea or wine.
Nutritional Information
Per serving: Calories: 280, Total Fat: 7 g, Carbohydrates: 41 g, Protein: 11 g.
Pin It This dish makes for a quick weeknight dinner and is perfect for meal prep. Leftovers taste even better the next day.
Recipe Questions & Answers
- → Can I substitute spinach with other greens?
Yes, kale or Swiss chard work well as alternatives, providing a similar texture and flavor.
- → What spices enhance the flavor of this dish?
Ground cumin, smoked paprika, ground coriander, and chili flakes create a warm, aromatic profile.
- → Is it possible to make this dish creamier?
Stirring in tahini or coconut milk before serving adds a rich, creamy texture without overpowering flavors.
- → What protein sources are included in this dish?
The chickpeas provide a substantial amount of plant-based protein, making the dish hearty and satisfying.
- → What are good side options to serve with this skillet?
Crusty bread, rice, or quinoa complement the dish nicely and help soak up the flavorful sauce.
- → How long does preparation and cooking take?
Preparation takes about 10 minutes, with 20 minutes of cooking, totaling approximately 30 minutes.