Skillet Chickpeas with Spinach and Tomatoes basically tastes like a hug; not only is it warm and cozy, but it’s also healthy and nourishing. Like a comforting embrace, it satisfies the body and the soul.
Chickpeas, spinach, and tomatoes are three of my favorite ingredients/life partners and they all play stunning, delicious roles in this recipe. Supporting stars like garlic, turmeric, and lemon complement the mains, while the direction of a one-skillet vegetarian meal brings it all together.
Plus, this recipe takes less than 20 minutes and uses pantry staples that you probably have right now. So if you’re reading this while hungry and looking for dinner tonight, it’s not far away.
Let’s make chickpeas with spinach and tomatoes
This is the perfect meal to make after a night of too much wine or at the beginning of the week to start on the healthiest note possible.
I often made it in college because it only uses one can, one skillet, and comes together quickly between bouts of study marathons.
Served with creamy yogurt (skip if you’re vegan), a ribbon of olive oil, and warm pita, it’s the tastiest stress-reliever a college senior—now a twenty-something busy New Yorker— could imagine.
Oh, and if you’re cooking for one or two, it yields plenty of leftovers that just get better over time.
The only thing better than eating this meal is re-heating this meal; the ease of it all feels like cheating and getting away with it.