Pin It A hearty, one-pan dish featuring protein-rich chickpeas and fresh spinach, simmered with aromatic spices and tomatoes for a quick, nourishing, and affordable meal.
I first made this chickpea & spinach skillet after a busy day when I wanted something filling without spending hours in the kitchen. The flavors were so vibrant that even my non-vegetarian friends asked for seconds!
Ingredients
- Olive oil: 2 tbsp
- Onion: 1 medium, finely chopped
- Garlic: 3 cloves, minced
- Red bell pepper: 1, diced
- Chickpeas: 2 cans (15 oz/400 g each), drained and rinsed
- Fresh spinach: 5 oz (140 g), roughly chopped
- Diced tomatoes: 1 can (14 oz/400 g)
- Carrot: 1 medium, grated (optional)
- Ground cumin: 1 tsp
- Smoked paprika: 1 tsp
- Ground coriander: 1/2 tsp
- Chili flakes: 1/4 tsp (optional)
- Salt and black pepper: To taste
- Lemon juice: Juice of 1/2 lemon
- Fresh parsley or cilantro: 2 tbsp, chopped
Instructions
- Prepare vegetables:
- Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté until translucent, about 3 minutes.
- Sauté aromatics:
- Add minced garlic and diced red bell pepper. Cook for another 2-3 minutes until softened.
- Add spices:
- Stir in cumin, smoked paprika, coriander, and chili flakes. Cook for 1 minute until fragrant.
- Combine chickpeas & veggies:
- Add chickpeas, grated carrot (if using), and diced tomatoes with juices. Stir well and bring to a simmer.
- Simmer:
- Simmer uncovered for 8-10 minutes to let flavors meld and the mixture thicken slightly.
- Add spinach:
- Add chopped spinach and cook, stirring, until just wilted, about 2 minutes.
- Season & finish:
- Season with salt, black pepper, and lemon juice. Remove from heat and sprinkle with fresh parsley or cilantro.
- Serve:
- Serve hot, with crusty bread, rice, or quinoa if desired.
Pin It 
My family loves gathering around the table for this skillet, especially with fresh bread to mop up the flavorful sauce. It quickly became a staple for our busy weeknights.
Required Tools
Large skillet or sauté pan, wooden spoon or spatula, chefs knife, chopping board, can opener
Allergen Information
The recipe is naturally allergen-friendly, but always check canned chickpeas and tomatoes for added ingredients.
Nutritional Information
Calories: 280, Total Fat: 7 g, Carbohydrates: 41 g, Protein: 11 g (per serving)
Pin It 
This dish is ideal for busy nights & makes fantastic leftovers. Serve with mint tea or a crisp white wine for a bright finishing touch.
Recipe Questions & Answers
- → Can I substitute spinach with other greens?
Yes, kale or Swiss chard work well as alternatives and provide similar texture and nutrition.
- → How do the spices affect the dish’s flavor?
Cumin, smoked paprika, and coriander create a warm, aromatic base that complements the earthiness of chickpeas and freshness of spinach.
- → Is it possible to add creaminess to this skillet?
Stirring in tahini or coconut milk before serving adds a smooth, rich texture without altering the dish's balance.
- → What sides pair best with this skillet?
Crusty bread, rice, or quinoa are excellent accompaniments, soaking up the flavorful sauce beautifully.
- → How can I adjust the dish for extra sweetness?
Adding grated carrot enhances natural sweetness and balances the spices subtly.