Description
A hearty and flavorful spiced chickpea skillet simmered in a rich tomato sauce with aromatic spices, perfect for a quick and satisfying plant-based meal.
Ingredients
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground coriander
- 1/2 teaspoon chili flakes
- 1/2 teaspoon turmeric
- 1 can (400 g) chickpeas, drained and rinsed
- 1 can (400 g) chopped tomatoes
- 2 tablespoons tomato paste
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon sugar (optional)
- 1/4 cup water or vegetable broth
- 2 cups fresh spinach (optional)
- Fresh parsley or cilantro for garnish
- Lemon wedges for serving
Instructions
- Heat olive oil in a skillet over medium heat and cook onion for about 5 minutes until softened.
- Add garlic and cook for 1 minute until fragrant.
- Stir in cumin, paprika, coriander, chili flakes, and turmeric, cooking for 30 seconds.
- Add chickpeas and stir to coat with spices.
- Add chopped tomatoes and tomato paste, mixing well.
- Season with salt, pepper, and sugar if using, then add water or broth.
- Simmer for 10–15 minutes until sauce thickens.
- Stir in spinach if using and cook until wilted.
- Adjust seasoning, garnish with herbs, and serve with lemon wedges.
Notes
- Add vegetables like bell peppers or zucchini for extra texture.
- Stir in coconut milk for a creamier version.
- Mash some chickpeas to naturally thicken the sauce.
- Store in the refrigerator for up to 4 days.
- Freeze for up to 2 months and thaw before reheating.
- Serve with rice, flatbread, or couscous.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 7 g
- Sodium: 520 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 10 g
- Protein: 12 g
- Cholesterol: 0 mg
