Smoky Lemon-Garlic Chickpea Skillet with Spinach and Feta
Jun 12
5 min read
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A fast, one-pan chickpea skillet with smoky paprika, garlic, and bright lemon. Tomato paste and broth create a glossy sauce, spinach wilts in at the end, and feta adds creamy saltiness. Serve with pita, rice, or couscous for a high-protein, weeknight-friendly meal that reheats well.
This one-pan chickpea skillet is built for big flavor with minimal effort: chickpeas are sautéed in olive oil with garlic, smoked paprika, and cumin until they’re lightly crisp at the edges, then brightened with lemon zest and juice. A quick burst of tomato paste adds savory depth, while a splash of broth loosens everything into a glossy, spoonable sauce that clings to each chickpea. Fresh spinach wilts right in, turning the pan into a complete, veg-forward meal in minutes. Finish with crumbled feta for creamy saltiness and a handful of herbs for freshness. Serve it as a fast weeknight main with warm pita, over rice or couscous, or alongside roasted vegetables. It’s naturally high in protein and fiber, easily adaptable (make it vegan by swapping feta for a plant-based option), and the leftovers reheat beautifully—perfect for lunch bowls. Adjust heat with chili flakes, add extra lemon for zing, or fold in olives for a briny twist.
Ingredients
- Olive oil — 2 tbsp
- Garlic, minced — 4 cloves
- Smoked paprika — 2 tsp
- Ground cumin — 1 tsp
- Red pepper flakes (optional) — 1/4 tsp
- Chickpeas, drained and rinsed — 2 cans (15 oz / 425 g each)
- Tomato paste — 2 tbsp
- Vegetable broth (or water) — 1/3 cup (80 ml)
- Lemon, zest and juice — 1 large
- Baby spinach — 4 packed cups (120 g)
- Feta cheese, crumbled — 1/2 cup (75 g)
- Salt — 1/2 tsp, to taste
- Black pepper — 1/4 tsp, to taste
- Fresh parsley (or cilantro), chopped — 2 tbsp
Directions
1. Heat a large skillet over medium heat. Add olive oil and garlic; cook 30–60 seconds until fragrant (don’t brown).
2. Stir in smoked paprika, cumin, and red pepper flakes (if using) and cook 15 seconds to bloom the spices.
3. Add chickpeas and a pinch of salt. Cook 6–8 minutes, stirring occasionally, until chickpeas are hot and lightly crisping in spots.
4. Push chickpeas to the sides and add tomato paste to the center. Cook 1 minute, stirring, then mix through the chickpeas to coat.
5. Pour in broth and scrape up any browned bits. Simmer 2 minutes until a glossy sauce forms.
6. Turn off heat and stir in lemon zest and juice. Taste and adjust salt, pepper, and lemon.
7. Add spinach in handfuls, stirring until just wilted, 1–2 minutes.
8. Top with feta and parsley. Serve warm with pita, over rice/couscous, or as a hearty side.