28mChickpea Spinach Tomato Skillet
A quick plant-based skillet with chickpeas, tomatoes, and baby spinach for a nut-free weeknight dinner. It is pantry-friendly, vegan, and ready in under 30 minutes.
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- extra-virgin olive oil-2 tbsp
- tomatoes-14.5 ounces
- garlic-3 cloves
- fresh lemon juice-1 tbsp
- ground cumin-1 tsp
- baby spinach-5 oz
- canned chickpeas-2 cans
- smoked paprika-1 tsp
- fine sea salt-0.75 tsp
- yellow onion-3.88 ounces
- black pepper-0.25 tsp
Heat the olive oil in a large skillet over medium heat. Add the diced yellow onion and cook, stirring often, until softened, 4 minutes.
Keep the skillet handle turned inward while cooking.
Stir in the minced garlic, ground cumin, and smoked paprika; cook until fragrant, 30 seconds.
Using a can opener if needed, add the diced tomatoes with juices, drained chickpeas, salt, and black pepper. Bring to a simmer and cook, stirring occasionally, until slightly thickened, 8 to 10 minutes.
Use care when opening cans to avoid sharp edges.
Add the baby spinach by handfuls, stirring until just wilted, 2 to 3 minutes.
Stir in the fresh lemon juice, taste, and adjust salt if needed. Serve hot from the skillet.
Let the hot tomato mixture cool briefly before tasting.
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