Mediterranean Chickpea and Spinach Skillet (Printable)
A vibrant one-pan Mediterranean dish with chickpeas, spinach, tomatoes, and aromatic spices. Ready in 30 minutes.
# List of ingredients:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, finely chopped
03 - 3 garlic cloves, minced
04 - 1 red bell pepper, diced
05 - 5 ounces fresh baby spinach
06 - 1 (14-ounce) can diced tomatoes, drained
→ Legumes
07 - 2 (15-ounce) cans chickpeas, drained and rinsed
→ Spices & Seasonings
08 - 1 teaspoon ground cumin
09 - 1 teaspoon sweet paprika
10 - 1/2 teaspoon ground coriander
11 - 1/4 teaspoon crushed red pepper flakes (optional)
12 - Salt and freshly ground black pepper, to taste
→ Garnish
13 - 2 tablespoons fresh parsley, chopped
14 - Juice of 1/2 lemon
15 - Crumbled feta cheese (optional, omit for vegan)
# Steps:
01 - Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3–4 minutes until softened and translucent.
02 - Stir in the garlic and red bell pepper; cook for another 2–3 minutes until fragrant and the pepper softens.
03 - Add the cumin, paprika, coriander, and red pepper flakes (if using). Stir for 1 minute until the spices are aromatic.
04 - Add the diced tomatoes and chickpeas. Stir well, then simmer for 5 minutes to allow the flavors to meld.
05 - Add the spinach in batches, stirring until wilted. Season with salt and pepper to taste.
06 - Remove from heat. Squeeze lemon juice over the skillet and sprinkle with chopped parsley. Serve hot, optionally topped with crumbled feta cheese.
# Expert Advice:
01 -
- Everything happens in one pan, which means less cleanup and more time on the couch
- The spices hit the hot oil and suddenly your entire kitchen smells like a tiny Mediterranean vacation
- It is one of those rare dishes that actually tastes better the next day
02 -
- I once skipped draining the tomatoes and ended up with a soup instead of a skillet
- Letting the spices bloom in the hot oil makes a bigger difference than you would expect
03 -
- Pat the chickpeas dry before adding them to prevent sogginess
- Taste the dish before adding salt since the feta will add plenty