Description
A quick, comforting one-skillet vegetarian meal made with chickpeas, spinach, tomatoes, and warm spices, finished with a splash of lemon for brightness.
Ingredients
- 5 tablespoons extra virgin olive oil, divided
- 1 small onion, finely diced
- Kosher salt, to taste
- Black pepper, to taste
- 4 garlic cloves, peeled and thinly sliced
- 1 can chickpeas (15 ounces), drained and rinsed
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon red pepper flakes
- 1 can diced tomatoes (14.5 ounces)
- 2.5 ounces baby spinach, roughly chopped
- 1 to 2 tablespoons fresh lemon juice, to taste
- 2 tablespoons chopped fresh cilantro or parsley, for serving
- Plain yogurt or sour cream, for serving (optional)
- Toasted pita or flatbread, for serving
Instructions
- Heat a large skillet over medium heat. Add 4 tablespoons of olive oil, then add the diced onion and a pinch of salt. Cook, stirring occasionally, until translucent and lightly browned, about 5 minutes.
- Add the sliced garlic and cook for about 1 minute, stirring frequently, until fragrant and softened.
- Add the chickpeas, remaining 1 tablespoon olive oil, salt, and black pepper. Cook for 5–7 minutes, stirring occasionally, until the chickpeas turn golden. Add a splash of water or more oil if the pan is dry.
- Stir in the turmeric and red pepper flakes, toasting the spices for about 30 seconds while stirring.
- Add the diced tomatoes and a pinch of salt. Simmer gently for about 3 minutes to allow some liquid to evaporate.
- Remove the skillet from heat. Add the spinach and stir until just wilted. Season with salt as needed.
- Stir in 1 tablespoon lemon juice, then taste and adjust with more lemon juice, salt, or pepper if desired.
- Divide into bowls and top with herbs, yogurt or sour cream (if using), and a drizzle of olive oil. Serve warm with pita or flatbread.
Notes
- Use dairy-free yogurt for a vegan version.
- Adjust red pepper flakes for desired spice level.
- Leftovers taste better the next day.
- Try over rice, couscous, or quinoa for a bowl-style meal.
- Add more vegetables like zucchini, mushrooms, or bell peppers if desired.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1.5 servings
- Calories: 350
- Sugar: 6g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 11g
- Cholesterol: 0mg
