Fifteen-Minute Chickpea Skillet

Ingredients

• 3 tbsp Extra-virgin olive oil
• 4 cloves Garlic, sliced
• ½ tsp Red pepper flakes
• 2 tsp Ground cumin
• 1 tsp Smoked paprika
• 2 tbsp Tomato paste
• 2 cans Chickpeas, canned no-salt-added, drained and rinsed
• 1 can Diced tomatoes, no salt added
• 5 cups Baby spinach
• 2 tbsp juice Lemon
• ½ cup Plain nonfat Greek yogurt (optional)
• 4 slices Whole grain bread, toasted
• ½ tsp Kosher salt

Method

1. Start the garlic in cold oil over medium with the pepper flakes. By the time it sizzles and turns pale gold, about 3 minutes, the flavour is in the oil.
2. Add cumin, smoked paprika and tomato paste; fry 60 seconds until it darkens.
3. Add chickpeas and tomatoes with the salt. Simmer hard for 6 minutes, smashing about a third of the chickpeas against the pan so the sauce thickens.
4. Stir in the spinach until it wilts, 1 minute. Finish with lemon juice.
5. Spoon over toast with a dollop of yogurt. Dinner, from a cupboard, in a quarter of an hour.

Notes

✨ The restaurant touch

Smashing a third of the chickpeas. It takes ten seconds and turns a loose pan of beans into a sauce that clings.

🧒 For the kids

Skip the pepper flakes and serve over rice or pasta instead of toast.

🌿 From the garden

Spinach in spring and autumn.

🥡 Leftovers

4 days, and it thickens into something you can put in a wrap.

Per serving

Computed from USDA FoodData Central values. A planning tool, not medical advice.