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Vegetarian Dinner Idea - Creamy Chickpea and Spinach Skillet

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

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

Method
 

  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.