This one-pan tomato chickpea skillet is a simple yet deeply satisfying dish packed with bold Mediterranean flavors. Made with pantry staples like chickpeas, tomato sauce, and spices, it comes together quickly in a single pan, making it perfect for busy days when you still want something wholesome and comforting. It works equally well for breakfast, lunch, or dinner and pairs beautifully with crusty bread.
Why You’ll Love This Recipe
This recipe is quick, nutritious, and incredibly versatile. It uses heart-healthy ingredients, requires minimal cleanup, and delivers rich flavor in just about 20 minutes. The combination of tender chickpeas, gently spiced tomato sauce, and fresh spinach makes it filling without being heavy. The hard-boiled eggs add extra protein and make the dish feel complete.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 large eggs
2 tablespoons extra virgin olive oil (35 ml)
1 small onion, finely chopped (about 100 g)
5 cloves garlic, thinly sliced
1 tablespoon sherry vinegar (15 ml)
1 teaspoon sweet smoked paprika (2.5 g)
1/2 teaspoon ground cumin (1.5 g)
1 can tomato sauce, 15 oz (425 g)
2 cans chickpeas, 15.5 oz each (425 g each), drained and rinsed
3 oz fresh spinach (100 g), roughly chopped
Sea salt, to taste
Freshly ground black pepper, to taste
Directions
Place the eggs in a small saucepan and add enough water to just cover them. Bring to a boil over high heat. Once boiling, cover the pan, turn off the heat, and let the eggs sit for 10 to 11 minutes. Drain and set aside to cool, then peel and cut in half.
While the eggs are cooking, prepare the vegetables by chopping the onion, slicing the garlic, and roughly chopping the spinach. Drain and rinse the chickpeas well.
Heat a large skillet over medium heat and add the olive oil. Once warm, add the chopped onion and sliced garlic. Cook, stirring continuously, for 3 to 4 minutes until the onion becomes translucent and fragrant.
Add the sherry vinegar, smoked paprika, and ground cumin. Stir quickly so the spices bloom without burning. Immediately add the drained chickpeas and tomato sauce. Season with sea salt and black pepper, mix well, cover the pan, and lower the heat to medium-low.
Let the mixture simmer for about 10 minutes, allowing the flavors to meld. Remove the lid, spread the spinach evenly over the top, cover again, and cook for another 2 to 3 minutes until the spinach is lightly steamed.
Remove the lid and gently mix everything together. Taste and adjust seasoning if needed. Serve directly from the pan or transfer to serving plates and garnish with the halved hard-boiled eggs.
Servings and timing
This recipe makes 4 servings.
Preparation time is about 5 minutes.
Cooking time is approximately 20 minutes.
Total time is around 25 minutes.
Variations
You can add sliced roasted red peppers for extra sweetness or a pinch of chili flakes for gentle heat. If you prefer a thicker sauce, let the chickpeas simmer uncovered for a few extra minutes. Fresh herbs like parsley or coriander can be stirred in at the end for a brighter finish.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Reheat gently on the stovetop over low heat or in the microwave until warmed through. This dish can also be enjoyed at room temperature.
FAQs
Can I use dried chickpeas instead of canned?
Yes, dried chickpeas work well. Soak them overnight and cook until tender before using them in the recipe.
Is this recipe vegetarian?
Yes, this dish is completely vegetarian and relies on plant-based ingredients along with eggs.
Can I make this recipe vegan?
You can omit the eggs or replace them with a plant-based protein to make the dish fully vegan.
What can I use instead of sherry vinegar?
Red wine vinegar or apple cider vinegar are good substitutes with similar acidity.
Can I use frozen spinach?
Yes, frozen spinach can be used. Thaw it completely and squeeze out excess moisture before adding.
Is this dish spicy?
No, it is mildly spiced and flavorful but not spicy. You can add heat if you prefer.
What type of tomato sauce works best?
A smooth canned tomato sauce or passata works best for a consistent texture.
Can I freeze this dish?
It is best enjoyed fresh or refrigerated. Freezing may affect the texture of the spinach and chickpeas.
What should I serve with this recipe?
Crusty bread, rice, or roasted vegetables pair very well with this dish.
Can I cook this in advance?
Yes, the flavors deepen over time, making it a great make-ahead option.
Conclusion
This one-pan tomato chickpea skillet is a perfect example of how simple ingredients can create a deeply flavorful and nourishing meal. Quick to prepare, easy to customize, and satisfying at any time of day, it’s a reliable recipe you’ll want to keep in regular rotation.
A quick and wholesome one-pan tomato chickpea skillet made with hearty chickpeas, rich tomato sauce, and fresh spinach—finished with hard-boiled eggs for a protein-packed meal.
Ingredients
2 large eggs
2 tablespoons extra virgin olive oil (35 ml)
1 small onion, finely chopped (about 100 g)
5 cloves garlic, thinly sliced
1 tablespoon sherry vinegar (15 ml)
1 teaspoon sweet smoked paprika (2.5 g)
1/2 teaspoon ground cumin (1.5 g)
1 can tomato sauce, 15 oz (425 g)
2 cans chickpeas, 15.5 oz each (425 g each), drained and rinsed
3 oz fresh spinach (100 g), roughly chopped
Sea salt, to taste
Freshly ground black pepper, to taste
Instructions
Place eggs in a saucepan, cover with water, and bring to a boil. Cover, turn off heat, and let sit for 10–11 minutes. Drain, cool, peel, and halve.
While eggs cook, prep onion, garlic, spinach, and drain chickpeas.
Heat olive oil in a large skillet over medium heat. Add onion and garlic, cooking 3–4 minutes until translucent and fragrant.
Add sherry vinegar, smoked paprika, and cumin. Stir briefly.
Immediately add chickpeas and tomato sauce. Season with salt and pepper, stir, cover, and simmer on medium-low for 10 minutes.
Remove lid, add spinach on top, cover again, and cook for 2–3 minutes until wilted.
Stir everything together gently. Adjust seasoning as needed.
Serve hot, topped with halved hard-boiled eggs.
Notes
Use red wine vinegar or apple cider vinegar as sherry vinegar alternatives.
Add roasted red peppers or chili flakes for more flavor or heat.
Stir in chopped fresh herbs like parsley or coriander before serving.
This dish is also great at room temperature and perfect for meal prep.
