Evergreen Vegan Skillet

I tossed this together on a Tuesday night when my fridge was half-empty and I was too tired to think. What came out of that skillet surprised me: vibrant, filling, and honestly better than anything I'd planned that week. Sometimes the best meals happen when you stop overthinking and just start chopping whatever green things you have on hand.

The first time I made this for friends, I served it straight from the skillet with warm flatbread on the side. One of them asked for the recipe before she'd even finished her plate, and I realized I hadn't written anything down. That's when I knew this simple mix of greens and chickpeas was worth keeping around.

Ingredients

• Olive oil: Use a good one here, it's the base of all the flavor and helps the garlic bloom without burning.
• Yellow onion: Dice it small so it melts into the background and sweetens the whole skillet.
• Garlic: Fresh cloves make all the difference, don't reach for the jar stuff.
• Zucchini: Slice it into half-moons so it cooks evenly and doesn't turn to mush.
• Broccoli florets: Keep them bite-sized, they'll steam just enough in the skillet without getting soggy.
• Green beans: Trim the ends and snap them in half, they add a satisfying crunch.
• Baby spinach: It wilts down fast, so don't worry if two cups looks like too much.
• Frozen peas: They're already blanched, so they just need a minute to warm through.
• Chickpeas: Rinse them well to get rid of that canned taste, they soak up all the spices beautifully.
• Dried thyme: It brings an earthy, almost floral note that ties everything together.
• Dried oregano: A little goes a long way, it adds warmth without overpowering.
• Ground cumin: This is what makes the dish feel intentional, not just thrown together.
• Smoked paprika: It gives a subtle depth and a hint of smokiness that's quietly addictive.
• Lemon juice: Squeeze it fresh at the end, it wakes up every flavor in the pan.
• Fresh parsley: Chop it rough and sprinkle it on top, it adds color and a burst of freshness.

Instructions

Warm the oil:

Heat the olive oil in a large skillet over medium heat until it shimmers. You want it hot enough to sizzle when the onion hits, but not smoking.

Soften the onion:

Add the diced onion and sauté for about 3 minutes, stirring occasionally until it turns translucent and sweet. The kitchen will start to smell inviting right about now.

Bloom the garlic:

Stir in the minced garlic and cook for just 1 minute until fragrant. Don't let it brown or it'll taste bitter.

Add the hearty vegetables:

Toss in the zucchini, broccoli, and green beans. Stir them around and let them cook for 5 to 6 minutes, stirring occasionally so they soften but still have a little bite.

Season with chickpeas and spices:

Add the chickpeas, thyme, oregano, cumin, smoked paprika, salt, and pepper. Mix everything well and let it cook for another 5 minutes so the chickpeas warm through and the spices coat everything evenly.

Wilt the greens:

Stir in the peas and spinach. Cook for 2 to 3 minutes, just until the spinach wilts down and the peas are heated through.

Finish with brightness:

Squeeze the lemon juice over the skillet and sprinkle with fresh parsley. Taste and adjust the salt and pepper if needed.

Serve warm:

Bring the skillet straight to the table if you want. It looks rustic and inviting, and it stays warm longer that way.

Save

One evening I doubled this recipe and packed the leftovers into glass containers for lunch the rest of the week. By Thursday, I was still looking forward to reheating it, and that's when I knew this wasn't just a quick fix, it was something I'd come back to again and again.

What to Serve It With

I usually spoon this over a bowl of quinoa or brown rice to make it more filling. Sometimes I'll toast a slice of gluten-free bread and use it to scoop up the last bits from the skillet. It's also great on its own if you're keeping things light.

How to Make It Your Own

If you have kale or Swiss chard in the fridge, swap them in for the spinach. I've also added cherry tomatoes when I had them around, they burst and add a little sweetness. A handful of toasted pine nuts or sunflower seeds on top gives it a nice crunch and makes it feel a little fancier.

Storage and Leftovers

This keeps well in the fridge for up to four days in an airtight container. Reheat it gently in a skillet with a splash of water or just microwave it, it tastes just as good the next day. I don't recommend freezing it because the vegetables lose their texture, but if you do, the chickpeas and greens will still be fine in soups.

• Let it cool completely before storing so condensation doesn't make it soggy.
• If you're meal prepping, pack it separately from grains so everything stays fresh.
• A squeeze of fresh lemon before reheating brings back that bright flavor.

Save

This skillet has become my go-to when I want something healthy that doesn't feel like a compromise. It's proof that simple ingredients, cooked with a little care, can turn into something you actually crave.

Recipe FAQs

→ Can I substitute other greens for spinach?

Yes, kale or Swiss chard can be swapped in to provide a different texture and flavor while maintaining the dish's nutritional profile.

→ What type of pan works best for this dish?

A large skillet is ideal to ensure even cooking and enough space to sauté the vegetables and chickpeas properly.

→ How can I add extra crunch to this meal?

Adding a handful of toasted nuts or seeds before serving introduces a satisfying crunch and additional nutrients.

→ Is this dish suitable for gluten-free diets?

Yes, all ingredients are naturally gluten-free. Just ensure any sides, like bread or grains, are gluten-free as well.

→ Can this be made ahead of time?

It can be prepared in advance and reheated gently on the stove, though the spinach may be best added fresh to retain its vibrant color and texture.