Crispy Chickpea & Tomato Skillet with Garlic Toast
Ingredients
- 3 tablespoonolive oil
- 2 canchickpeas (15 oz each, drained and rinsed)
- 4 clovegarlic
- 1 cancrushed tomatoes (28 oz)
- ½ teaspoonsmoked paprika
- ½ teaspooncumin
- ¼ teaspoonred pepper flakes
- ½ teaspoonkosher salt
- ¼ teaspoonblack pepper
- 3 cupspinach (fresh, lightly packed)
- 1lemon
- 4 slicebread (crusty or sourdough)
Prep
- 01
Mince 4 cloves garlic.
- 02
Cut 1 lemon into wedges for serving.
Method
- 01
Heat 1 1/2 tablespoons olive oil in a large skillet over medium-high heat. Add chickpeas and cook, shaking occasionally, for 4–5 minutes until they begin to crisp and brown. Transfer to a plate.
- 02
Add remaining 1 1/2 tablespoons oil to the same skillet. Add minced garlic and cook for 30 seconds until fragrant.
- 03
Add crushed tomatoes, smoked paprika, cumin, red pepper flakes, salt, and black pepper. Stir well and simmer for 3–4 minutes.
- 04
Return chickpeas to the skillet and add spinach. Stir until spinach wilts, about 2 minutes. Squeeze lemon juice over the top and taste; adjust seasoning as needed.
- 05
While the skillet simmers, toast bread slices until golden and crisp, about 2–3 minutes per side.
- 06
Divide chickpea mixture between bowls or plates and serve with garlic toast on the side.
Spice Tips
For extra warmth, increase smoked paprika to 3/4 teaspoon. For heat, add a larger pinch of red pepper flakes or a dash of hot sauce. Fresh herbs like parsley or cilantro scattered over the top add brightness.
Make it a meal: serve with a simple green salad or cooked grains like rice or farro. Leftovers keep for 3 days in the fridge; reheat gently on the stovetop.