One-Pot Wonders

Skillet Chickpeas With Spinach And Tomatoes

January  6, 2022
5 Stars
Photo by Samantha MacAvoy
Author Notes

A fast, healthy, vegetarian and vegan-friendly dinner with protein-rich chickpeas, spices, and fresh lemon juice. Grab a slice of warm pita and dig in. —American Home Cook

  • Prep time 10 minutes
  • Cook time 15 minutes
  • Serves 2
  • 3 tablespoons olive oil, plus more for serving
  • 1 small onion, diced
  • 4 garlic cloves, peeled and thinly sliced
  • Salt and freshly cracked black pepper
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon red pepper flakes
  • 1 (15-oz) can chickpeas, drained and rinsed
  • 1 14.5 oz can diced tomatoes
  • 5 ounces baby spinach
  • 1-2 Tbsp lemon juice, to taste (from about 1 small lemon)
  • Chopped fresh cilantro or parsley, for serving
  • Yogurt or sour cream, for serving
  • Toasted pita or other flatbread, for serving
In This Recipe
  1. Heat oil in a large skillet over low heat. Add onion and garlic. Cook, stirring occasionally, until onion is translucent and starts to brown a little around the edges, 3-5 minutes.
  2. Add turmeric and red pepper flakes and toast for about 1 minute, then add chickpeas and season with salt, pepper, and a generous drizzle of olive oil. Cook, stirring occasionally as the chickpeas sizzle and fry in the spices, 5 to 7 minutes. If the pan ever looks dry, add more olive oil.
  3. Add the diced tomatoes, another pinch of salt, and bring the mixture to a simmer. Cook for a few minutes until some of the tomato liquid evaporates, then add the spinach, seasoning with more salt. Cook, stirring constantly, until just wilted. Off heat, stir in 1 tablespoon fresh lemon juice. Taste and add more lemon juice, salt, or pepper if necessary.
  4. Divide among bowls and top with chopped fresh herbs, yogurt and a drizzle of olive oil. Serve toasted pita alongside.

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