Evergreen Vegan Skillet (Printable)

A vibrant skillet featuring greens, chickpeas, and herbs for a quick, healthy dinner.

# List of ingredients:

→ Vegetables

01 - 1 tablespoon olive oil
02 - 1 medium yellow onion, diced
03 - 3 cloves garlic, minced
04 - 1 large zucchini, sliced
05 - 1 cup broccoli florets
06 - 1 cup green beans, trimmed and halved
07 - 2 cups baby spinach
08 - 1/2 cup frozen peas

→ Protein

09 - 1 can (15 oz) chickpeas, drained and rinsed

→ Flavorings

10 - 1 teaspoon dried thyme
11 - 1/2 teaspoon dried oregano
12 - 1/2 teaspoon ground cumin
13 - 1/2 teaspoon smoked paprika
14 - Salt and black pepper, to taste
15 - Juice of 1/2 lemon
16 - 2 tablespoons fresh parsley, chopped

# Steps:

01 - Warm olive oil in a large skillet over medium heat.
02 - Add diced onion and cook until translucent, about 3 minutes.
03 - Stir in minced garlic and sauté for 1 minute until fragrant.
04 - Add zucchini, broccoli, and green beans; cook 5 to 6 minutes, stirring occasionally until vegetables soften.
05 - Add chickpeas, dried thyme, oregano, cumin, smoked paprika, salt, and black pepper; mix thoroughly and cook an additional 5 minutes.
06 - Stir in peas and baby spinach; cook 2 to 3 minutes until spinach wilts and peas are warmed through.
07 - Squeeze lemon juice over the skillet, sprinkle with fresh parsley, adjust seasoning as needed, and serve warm.

# Expert Advice:

01 -
  • Everything cooks in one pan, so cleanup is nearly nonexistent.
  • The lemon and herbs make it taste bright and fresh, not like leftovers.
  • You can swap in whatever vegetables are sitting in your crisper drawer.
  • It feels nourishing without being heavy or boring.
02 -
  • Don't skip rinsing the chickpeas, the canning liquid can make the whole dish taste metallic.
  • If your skillet isn't big enough, the vegetables will steam instead of sauté, so use the largest one you have.
  • Add the spinach last or it'll shrink too much and lose its vibrant color.
03 -
  • Cut all your vegetables before you start cooking, this dish moves fast once the pan heats up.
  • If you want a little heat, add a pinch of red pepper flakes with the garlic.
  • Taste before serving, a little extra salt or lemon can make everything pop.

Go back