Creamy Chickpea & Spinach Skillet with Garlic and Lemon
Ingredients
- 2 tablespoonolive oil
- 1yellow onion
- 4 clovegarlic
- 2 can (15 oz each)chickpeas (or about 3 cups cooked)
- 1 cupvegetable broth
- ½ cupheavy cream
- 5 cupfresh spinach
- 1lemon
- ·salt
- ·black pepper
- ¼ teaspoonred pepper flakes (optional)
Prep
- 01
Dice 1 yellow onion.
- 02
Mince 4 cloves garlic.
- 03
Drain and rinse 2 cans chickpeas.
- 04
Juice 1 lemon.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium heat.
- 02
Add the diced onion and sauté for 5 minutes until softened.
- 03
Stir in the minced garlic and cook for 1 minute until fragrant.
- 04
Add the drained chickpeas and vegetable broth, bring to a simmer, and cook for 5 minutes.
- 05
Pour in the heavy cream and stir well. Simmer for another 3 minutes.
- 06
Add the spinach in batches, stirring until it wilts completely, about 2–3 minutes total.
- 07
Squeeze in the juice from 1 lemon, taste, and season with salt and black pepper to your liking.
- 08
Serve hot in bowls or over rice, pasta, or crusty bread.
Spice Tips
For warmth, add a pinch more red pepper flakes or a dash of smoked paprika. A touch of Dijon mustard (½ teaspoon) adds subtle tang. Finish with fresh thyme or parsley if you have it on hand.
This dish reheats beautifully—store leftovers in an airtight container for up to 3 days. For a lighter version, use half-and-half or whole milk instead of heavy cream. Serves well over rice, egg noodles, or with crusty bread to soak up the sauce.