Crispy Chickpeas with Tomatoes and Spinach
Ingredients
- 3 tablespoonolive oil
- 2 can (15 oz each)chickpeas (drained and rinsed)
- 4 clovegarlic
- 1 can (14.5 oz)diced tomatoes
- 4 cupfresh spinach
- ¾ teaspooncumin
- ½ teaspoonpaprika
- ·salt
- ·black pepper
- 1 wholelemon
Prep
- 01
Mince 4 cloves garlic.
- 02
Drain and rinse 2 cans (15 oz each) chickpeas.
- 03
Cut 1 lemon into halves or wedges.
Method
- 01
Heat 3 tablespoons olive oil in a large skillet over medium-high heat.
- 02
Add drained chickpeas and cook for 3-4 minutes, stirring occasionally, until they begin to brown and crisp at the edges.
- 03
Add minced garlic and cook for 30 seconds until fragrant.
- 04
Pour in the canned tomatoes with their juice. Stir in 3/4 teaspoon cumin and 1/2 teaspoon paprika. Simmer for 5 minutes.
- 05
Stir in spinach a handful at a time, letting it wilt before adding more, about 3-4 minutes total.
- 06
Season with salt and pepper to taste. Squeeze the juice of 1 lemon over the pan and stir.
- 07
Serve warm, directly from the pan or in bowls.
Spice Tips
For warmth, add 1/4 teaspoon cayenne pepper or red pepper flakes. For deeper flavor, stir in 1 teaspoon smoked paprika instead of regular paprika. Fresh herbs like cilantro or dill scattered on top brighten the dish.
Serve over rice, couscous, or crusty bread to soak up the tomato sauce. Works great as a grain bowl base too. Keeps well in the fridge for 3 days.