Garlicky Chickpea & Spinach Skillet with Crispy Breadcrumbs
Ingredients
- 3 tablespoonsolive oil
- 4 clovesgarlic
- 1red onion
- 2 cans (15 oz each)canned chickpeas
- 6 cupsfresh spinach
- ¾ cupvegetable broth
- ½ teaspoonsmoked paprika
- ½ teaspooncumin
- ·salt and black pepper
- ½ cuppanko breadcrumbs
- 1lemon
- 3 sprigsfresh thyme
Prep
- 01
Mince 4 cloves garlic.
- 02
Dice 1 red onion.
- 03
Drain and rinse 2 cans (15 oz each) chickpeas.
- 04
Cut 1 lemon into wedges for squeezing.
- 05
Strip leaves from 3 sprigs fresh thyme.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the minced garlic and cook for 30 seconds until fragrant.
- 02
Add the diced red onion and cook for 3–4 minutes until softened. Stir in the smoked paprika and cumin, cooking for another 30 seconds.
- 03
Add the drained and rinsed chickpeas and vegetable broth. Bring to a simmer and cook for 5 minutes, stirring occasionally.
- 04
Add the fresh spinach in batches, stirring until wilted, about 2–3 minutes. Season to taste with salt and pepper.
- 05
While the skillet simmers, heat the remaining 1 tablespoon olive oil in a small pan over medium heat. Toast the panko breadcrumbs, stirring often, until golden and fragrant, about 3–4 minutes. Season with a pinch of salt.
- 06
Finish the skillet with a squeeze of fresh lemon juice and a sprinkle of fresh thyme leaves. Top with the crispy breadcrumbs and serve immediately.
Spice Tips
For warmth, add 1/4 teaspoon red pepper flakes or cayenne when you toast the panko. For earthiness, swap half the cumin for smoked paprika. A pinch of nutmeg brightens the spinach. Fresh cilantro or parsley makes a bright garnish alternative to thyme.
This keeps well for 2 days refrigerated. Reheat gently on the stovetop with a splash of broth to restore the sauce. The breadcrumb topping is best added fresh just before serving.