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
olive oil, divided, plus more for serving
small onion, diced
Kosher salt and freshly ground black pepper
garlic cloves, peeled and thinly sliced
red pepper flakes
(15-oz) can chickpeas, drained
14.5 oz can diced tomatoes
baby spinach or kale (half of a 5 oz box)
1-2 Tbsp lemon juice, to taste
Chopped fresh cilantro or parsley, for serving
Yogurt or sour cream, for serving
Toasted pita or other flatbread, for serving
In This Recipe
Heat a large skillet on medium. Once hot, add 4 Tbsp olive oil. Add onion and a pinch of salt and cook, stirring occasionally, until translucent and starts to brown around the edges, 5-7 minutes. Add garlic and cook until softened and fragrant, about 1 minute more.
Add turmeric and red pepper flakes and toast for about 30 seconds, then add chickpeas and season with salt, pepper, and remaining tablespoon olive oil. Cook, stirring occasionally, until the chickpeas start to turn golden-brown, 5 to 7 minutes. If the pan ever looks dry, add more olive oil.
Add the diced tomatoes, another pinch of salt, and bring the mixture to a simmer. Cook until some of the liquid evaporates, about 2 minutes. Off heat, add the spinach, seasoning with more salt. Stir until just wilted. Stir in 1 tablespoon lemon juice. Taste and add more lemon juice, salt, or pepper if necessary.
Divide among bowls and top with chopped fresh herbs, yogurt, and a drizzle of olive oil if desired. Serve toasted pita alongside.