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Mediterranean Chickpea Skillet

A quick and healthy one-pan Mediterranean-style dish featuring garlicky chickpeas, juicy tomatoes, and wilted spinach, finished with tangy feta.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: Mediterranean, Vegetarian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Skillet
  • 2 tablespoons extra-virgin olive oil
  • 1 small yellow onion, thinly sliced
  • 3 cloves garlic, minced
  • 2 cans (15 oz) chickpeas, drained and rinsed
  • 1 teaspoon smoked paprika (or regular paprika)
  • 1/2 teaspoon ground cumin
  • 1 pint cherry tomatoes, halved
  • 4 cups baby spinach (or kale thinly sliced)
  • 1 medium lemon, zest and juice
  • 1/3 cup crumbled feta omit or use vegan feta for dairy-free
  • Salt and black pepper to taste
  • Red pepper flakes (optional)
  • Fresh parsley or dill for garnish

Method
 

Preparation
  1. Heat the olive oil in a large skillet over medium heat. Add the sliced onion and cook 4–5 minutes until translucent.
  2. Add the garlic, smoked paprika, and cumin. Cook 30–45 seconds until fragrant.
  3. Add the rinsed chickpeas and spread them into an even layer. Let them sit without stirring for 2–3 minutes to crisp. Stir and let them crisp again for another 1–2 minutes.
  4. Toss in the cherry tomatoes and a pinch of salt. Smash a few with the back of a spoon to loosen juices. Simmer 4–5 minutes until they start to soften and become saucy.
  5. Stir in the spinach and cook until wilted (1–2 minutes). Remove from heat and stir in lemon zest, lemon juice, and most of the herbs.
  6. Taste and adjust seasoning. Finish with crumbled feta, a sprinkle of red pepper flakes if using, and the remaining herbs.

Notes

Store leftovers in an airtight container for up to 4 days. Chickpea skillet freezes well for 2–3 months. Warm gently on the stovetop to reheat.