Vegetarian Dinner Idea – Creamy Chickpea and Spinach Skillet

This simple, cozy skillet dinner comes together fast and tastes like comfort in a bowl. It’s hearty without being heavy, and it uses pantry staples you probably already have. The creamy sauce clings to tender chickpeas and wilted spinach, with a hint of lemon to brighten it up.

Serve it over rice, pasta, or crusty bread and you’ve got a weeknight win. It’s plant-based, budget-friendly, and easy to tweak to your taste.

Print Recipe

Vegetarian Dinner Idea - Creamy Chickpea and Spinach Skillet

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Servings: 4 servings

Ingredients

• Olive oil: For sautéing.
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (13.5–15 oz) full-fat coconut milk
• 2 tablespoons tomato paste
• 2 cups fresh baby spinach (or 1 cup frozen, thawed and squeezed dry)
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon red pepper flakes (optional, for heat)
• 1 tablespoon fresh lemon juice (plus extra lemon wedges for serving)
• Salt and black pepper to taste
• Fresh parsley or cilantro for garnish (optional)
• Cooked rice, quinoa, pasta, or crusty bread for serving

Instructions

• Warm the pan: Heat 1–2 tablespoons olive oil in a large skillet over medium heat.
• Sauté aromatics: Add diced onion with a pinch of salt.Cook 4–5 minutes until soft and lightly golden. Stir in garlic and cook 30 seconds until fragrant.
• Toast the spices: Add smoked paprika, cumin, and red pepper flakes. Stir for 30 seconds to bloom the spices.
• Build the sauce: Stir in tomato paste and cook 1 minute.Pour in coconut milk and whisk or stir until smooth.
• Add chickpeas: Fold in the chickpeas. Simmer gently for 6–8 minutes, stirring occasionally, until the sauce thickens slightly.
• Add greens: Stir in spinach and cook 1–2 minutes until wilted. If using frozen spinach, cook a bit longer to warm through.
• Finish and season: Add lemon juice.Taste and season with salt and black pepper. For more brightness, add another squeeze of lemon.
• Serve: Spoon over rice, quinoa, or pasta, or serve with crusty bread. Garnish with chopped parsley or cilantro if you like.

What Makes This Special

This recipe is all about big flavor with minimal effort. You build a creamy, savory sauce using coconut milk and a little tomato paste, then boost it with garlic, smoked paprika, and lemon.

The chickpeas bring protein and texture, while spinach adds color and nutrients. It’s a one-pan meal, so cleanup is easy. Plus, it works for meal prep and reheats well.

What You’ll Need

• Olive oil: For sautéing.
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (13.5–15 oz) full-fat coconut milk
• 2 tablespoons tomato paste
• 2 cups fresh baby spinach (or 1 cup frozen, thawed and squeezed dry)
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon red pepper flakes (optional, for heat)
• 1 tablespoon fresh lemon juice (plus extra lemon wedges for serving)
• Salt and black pepper to taste
• Fresh parsley or cilantro for garnish (optional)
• Cooked rice, quinoa, pasta, or crusty bread for serving

Instructions

1. Warm the pan: Heat 1–2 tablespoons olive oil in a large skillet over medium heat.
2. Sauté aromatics: Add diced onion with a pinch of salt.

   Cook 4–5 minutes until soft and lightly golden. Stir in garlic and cook 30 seconds until fragrant.

3. Toast the spices: Add smoked paprika, cumin, and red pepper flakes. Stir for 30 seconds to bloom the spices.
4. Build the sauce: Stir in tomato paste and cook 1 minute.

   Pour in coconut milk and whisk or stir until smooth.

5. Add chickpeas: Fold in the chickpeas. Simmer gently for 6–8 minutes, stirring occasionally, until the sauce thickens slightly.
6. Add greens: Stir in spinach and cook 1–2 minutes until wilted. If using frozen spinach, cook a bit longer to warm through.
7. Finish and season: Add lemon juice.

   Taste and season with salt and black pepper. For more brightness, add another squeeze of lemon.

8. Serve: Spoon over rice, quinoa, or pasta, or serve with crusty bread. Garnish with chopped parsley or cilantro if you like.

How to Store

Let leftovers cool, then store in an airtight container in the fridge for up to 4 days.

Reheat gently on the stove over low heat with a splash of water to loosen the sauce. You can freeze it for up to 2 months; thaw in the fridge overnight and reheat. If the sauce separates slightly after freezing, just stir while warming and add a bit of water or coconut milk to bring it back together.

Benefits of This Recipe

• High in plant protein: Chickpeas provide staying power without meat.
• Nutrient-rich: Spinach adds iron, folate, and vitamins A and C.
• Budget-friendly: Uses pantry ingredients and affordable produce.
• Quick and convenient: On the table in about 25 minutes.
• Flexible: Works with different greens, beans, and grains.

Common Mistakes to Avoid

• Overheating the coconut milk: A hard boil can cause the sauce to split.

  Keep it at a gentle simmer.

• Skipping the spice bloom: Briefly toasting spices in oil unlocks flavor. Don’t rush this step.
• Under-seasoning: Salt and lemon wake up the dish. Taste and adjust before serving.
• Watery spinach: If using frozen spinach, squeeze out excess water so the sauce stays creamy.

Recipe Variations

• Tomato-forward: Swap half the coconut milk for crushed tomatoes for a tangier, lighter sauce.
• Extra veg: Add sliced mushrooms, diced bell peppers, or zucchini with the onions.
• Different greens: Use kale or Swiss chard; just cook a few minutes longer to soften.
• Bean swap: Try cannellini beans or lentils instead of chickpeas.
• Herb twist: Stir in fresh basil or dill at the end for a fresh finish.
• Mild and creamy: Skip red pepper flakes and add a spoon of plain yogurt when serving (use dairy-free yogurt to keep it vegan).
• Curry style: Add 1–2 teaspoons curry powder and a pinch of turmeric with the spices.

FAQ

Can I use light coconut milk?

Yes, but the sauce will be thinner and less rich.

If you use light coconut milk, simmer a few extra minutes to reduce, or add 1–2 teaspoons cornstarch mixed with a bit of cold water to thicken.

What can I use instead of coconut milk?

Use cashew cream (blend soaked cashews with water) or a thick oat milk. For a tomato-cream vibe, use half crushed tomatoes and half unsweetened non-dairy creamer.

Is this recipe gluten-free?

Yes, the skillet itself is gluten-free. Just pair it with gluten-free grains like rice or quinoa, or serve with gluten-free bread.

How can I make it higher in protein?

Add another half can of chickpeas or toss in cubed tofu.

You can also serve it over quinoa for extra protein.

Can I meal prep this?

Absolutely. Make a double batch and portion with rice or quinoa. It reheats well and stays flavorful for several days.

In Conclusion

This creamy chickpea and spinach skillet is a reliable vegetarian dinner idea you can make on busy nights.

It’s fast, nourishing, and easy to adapt to whatever you have on hand. Keep a can of chickpeas, coconut milk, and some greens around, and you’re halfway to dinner. Simple, satisfying, and great for leftovers—what’s not to love?