Spiced Chickpea & Spinach Skillet with Crispy Garlic
Ingredients
- 2 tablespoonsolive oil
- 4 clovesgarlic
- 1yellow onion
- 2 cans (15 oz each)canned chickpeas
- 5 cups, loosely packedspinach
- 1 can (14.5 oz)diced tomatoes
- 1 teaspooncumin
- ½ teaspoonpaprika
- ·salt
- ·black pepper
- 1lemon
Prep
- 01
Mince 4 garlic cloves.
- 02
Dice 1 yellow onion.
- 03
Drain and rinse 2 cans of chickpeas.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add 4 minced garlic cloves and cook for 30 seconds until fragrant.
- 02
Stir in diced onion and sauté for 4–5 minutes until softened and starting to brown.
- 03
Add 1 teaspoon cumin and 1/2 teaspoon paprika; cook for 1 minute to bloom the spices.
- 04
Pour in the 2 cans of drained chickpeas and the can of diced tomatoes (with juice). Stir well and bring to a simmer. Cook for 3–4 minutes.
- 05
Add the 5 cups spinach in handfuls, stirring after each addition until wilted, about 2 minutes total.
- 06
Taste and adjust seasoning with salt and pepper. Finish with a squeeze of fresh lemon juice.
- 07
Serve warm straight from the pan.
Spice Tips
For deeper warmth, add 1/4 teaspoon smoked paprika or a pinch of cayenne. A dash of red pepper flakes brings gentle heat. Fresh cilantro or a dollop of Greek yogurt at the table add brightness.
Pairs well with warm naan, crusty bread, or over rice. Leftovers keep for 3 days refrigerated.