A wholesome skillet combining chickpeas, spinach, and spices for a quick, flavorful meal everyone will enjoy.
# What You'll Need:
→ Legumes & Vegetables
01 - 2 tbsp olive oil
02 - 1 medium onion, finely chopped
03 - 3 garlic cloves, minced
04 - 1 red bell pepper, diced
05 - 2 cans (15 oz each) chickpeas, drained and rinsed
06 - 5 oz fresh spinach, roughly chopped
07 - 1 can (14 oz) diced tomatoes
08 - 1 medium carrot, grated (optional)
→ Spices & Seasoning
09 - 1 tsp ground cumin
10 - 1 tsp smoked paprika
11 - 1/2 tsp ground coriander
12 - 1/4 tsp chili flakes (optional)
13 - Salt and freshly ground black pepper, to taste
→ Finishing
14 - Juice of 1/2 lemon
15 - 2 tbsp chopped fresh parsley or cilantro
# How to Make It:
01 - Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until translucent, approximately 3 minutes.
02 - Incorporate minced garlic and diced red bell pepper; sauté for 2 to 3 minutes until softened.
03 - Stir in ground cumin, smoked paprika, ground coriander, and chili flakes if using; cook for 1 minute until fragrant.
04 - Add chickpeas, grated carrot if desired, and diced tomatoes with their juices. Mix thoroughly and bring to a gentle simmer.
05 - Allow mixture to simmer uncovered for 8 to 10 minutes, stirring occasionally, until flavors meld and sauce thickens slightly.
06 - Stir in chopped spinach and cook for about 2 minutes until just wilted.
07 - Season with salt, black pepper, and freshly squeezed lemon juice. Remove from heat and sprinkle with chopped parsley or cilantro.
08 - Serve warm with crusty bread, rice, or quinoa as preferred.
