Spinach Chickpea Skillet

1. Sauté the base. Heat the olive oil in a large skillet over medium heat. Add the onion and cook 4 to 5 minutes, stirring, until softened and lightly golden.

2. Add garlic and spices. Stir in the garlic and cook 30 seconds, stirring constantly. If the garlic starts to brown, lower the heat. Add the tomato paste, cumin, smoked paprika, and red pepper flakes (if using). Cook 1 minute, stirring, until the tomato paste darkens slightly and smells toasty.

   

3. Simmer the sauce. Pour in the diced tomatoes and broth. Scrape up any browned bits from the bottom of the pan. Simmer uncovered for 5 minutes to thicken slightly.

4. Add chickpeas. Stir in the chickpeas, salt, and pepper. Simmer 5 minutes so the chickpeas soak up the sauce.

5. Wilt the spinach. Add the spinach in big handfuls, stirring as it wilts. It will look like way too much at first, then it collapses fast. Cook 2 to 3 minutes until tender and fully wilted.

   

6. Finish bright. Turn off the heat. Stir in the lemon juice and lemon zest (if using). Taste and adjust salt, pepper, and lemon.

7. Serve. Bowl it up as-is, or serve over rice, couscous, quinoa, or with crusty bread. Top with feta and herbs if you like. Yield: about 6 cups, which is usually 4 hearty bowls.

   

Practical Tips and Variations

• Make it creamy: Stir in 2 to 3 tablespoons of cream, Greek yogurt, or coconut milk at the end. Keep the heat off so it stays smooth.
• Add eggs: After the chickpeas simmer, make 4 small wells, crack in eggs, cover, and simmer 5 to 7 minutes until set to your liking.
• More veggies: Add 1 diced bell pepper with the onion. For zucchini, stir in 1 to 2 cups chopped zucchini when you add the chickpeas so it softens while everything simmers.
• Use what you have: No chickpeas? White beans work great. No diced tomatoes? Use crushed tomatoes, or even a couple cups of leftover marinara plus a splash of broth.
• Boost the crisp edges: Let the chickpeas sit undisturbed for 2 minutes before stirring so they get a little browning.