Chickpea & Spinach Skillet with Garlic & Lemon
Ingredients
- 2 tablespoonolive oil
- 4 clovesgarlic
- 1yellow onion
- 5 ouncespinach
- 2 can (15 oz each)chickpeas
- ¾ cupvegetable broth
- 1lemon
- ·salt
- ·black pepper
- ¼ teaspoonred pepper flakes
Prep
- 01
Dice 1 yellow onion into small pieces.
- 02
Mince 4 cloves garlic.
- 03
Drain and rinse 2 cans chickpeas.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium heat.
- 02
Add the diced onion and cook for 3-4 minutes until softened and translucent.
- 03
Stir in the minced garlic and red pepper flakes, cooking for 30 seconds until fragrant.
- 04
Pour in the drained chickpeas and 3/4 cup vegetable broth. Bring to a gentle simmer and cook for 3 minutes.
- 05
Add the spinach in handfuls, stirring until wilted, about 2-3 minutes.
- 06
Squeeze the juice of 1 lemon into the skillet and stir. Taste and season with salt and black pepper.
- 07
Serve warm as a side or over rice or crusty bread.
Spice Tips
For deeper warmth, add 1/2 teaspoon smoked paprika when you cook the garlic. For more brightness, finish with fresh dill or parsley. A pinch of cumin adds earthiness if you want more body.
Leftovers keep refrigerated for 3 days and reheat gently on the stovetop. For extra creaminess, stir in 1/4 cup plain yogurt at the end.