Garlicky Chickpea & Spinach Skillet with Crispy Bread
Ingredients
- 3 tablespoonsolive oil
- 5 clovesgarlic
- 1 mediumred onion
- 2 cans (15 oz each)chickpeas (or 3 cups cooked)
- 5 cupsfresh spinach
- 1 can (14.5 oz)diced tomatoes
- ¾ cupvegetable broth
- ½ teaspoonsalt
- ¼ teaspoonblack pepper
- ¼ teaspoonred pepper flakes
- 1lemon
- 4 slicescrusty bread
Prep
- 01
Mince 5 cloves garlic.
- 02
Dice 1 medium red onion.
- 03
Cut 1 lemon into halves or wedges.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium heat.
- 02
Add the diced red onion and cook for 3 minutes until softened. Add the garlic and cook for 1 minute until fragrant.
- 03
Drain and rinse the chickpeas, then add to the skillet along with the diced tomatoes (and their juice), vegetable broth, salt, pepper, and red pepper flakes. Stir well.
- 04
Simmer for 5 minutes, stirring occasionally, until the liquid reduces slightly.
- 05
Add the fresh spinach in batches, stirring after each addition until wilted (about 2 minutes total). Taste and adjust seasoning.
- 06
Squeeze the lemon juice over the skillet and stir.
- 07
While the skillet simmers, brush the bread slices with the remaining 1 tablespoon olive oil, place on a baking sheet, and toast under the broiler for 2 minutes until golden and crispy.
- 08
Divide the chickpea and spinach mixture into bowls and serve with a slice of crispy bread on the side for scooping and dipping.
Spice Tips
For warmth, add 1/4 teaspoon smoked paprika or cumin to the broth. For heat, increase red pepper flakes to 1/2 teaspoon or add a pinch of cayenne. A handful of fresh herbs like parsley or dill stirred in at the end adds brightness.
This dish tastes even better the next day — leftovers reheat beautifully. If you don't have crusty bread, serve over rice or couscous instead. You can swap spinach for kale (add it 1 minute earlier so it has time to soften).