Skillet Chickpeas With Spinach and Tomatoes
Some recipes on this site are shiny new things that I couldn’t wait to share, while others are special-occasion favorites that hit my table maybe once a year. And then there are recipes that have been in my life for years, like a familiar old friend. Skillet Chickpeas with Spinach and Tomatoes is one of those.
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. 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 a dollop of creamy yogurt, a ribbon of shimmering olive oil, and a slice of warm pita, it’s the tastiest stress-reliever a college senior — now a 20-something busy New Yorker — could imagine.
Oh, and if you’re cooking for one, it yields plenty of leftovers that just get better over time. Because the only thing better than eating this meal is re-heating it: The ease of it all feels like cheating and getting away with it.
Let’s make chickpeas with spinach and tomatoes
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, about 5 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, or a splash of water if anything starts sticking.
Add the diced tomatoes, another pinch of salt, and bring the mixture to a simmer. Cook until some of the liquid evaporates, about 3 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.
More easy vegetarian recipes
Skillet Chickpeas With Spinach and Tomatoes
Recipe details
- 2 servings
- Prep time: 10 Minutes Cook time: 15 Minutes Total time: 25 min
Comments
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You had me at chickpeas! I am eating more vegetarian these days, although I have always been a veggie lover. This sounds right up my alley! Have everything on hand and will make it today! Thanks so much!