Lemony Chickpea Skillet

This lemony chickpea skillet is a quick, flavorful meal, great for busy weeknights when you want something satisfying but easy to clean up.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion
• 3 cloves garlic
• 1 red bell pepper
• 0.5 teaspoon dried oregano
• 0.25 teaspoon red pepper flakes
• 800 grams canned chickpeas
• 400 grams canned diced tomatoes
• 120 ml vegetable broth
• 100 grams fresh spinach
• 1 lemon
• 4 tablespoons fresh parsley
• 40 grams crumbled feta cheese

Instructions

1. Dice 1 medium onion and 1 red bell pepper. Finely chop 3 cloves garlic.
2. Heat 2 tablespoons olive oil in a large skillet or pan over medium heat.
3. Add the diced 1 medium onion and cook for 5-7 minutes, stirring occasionally, until it becomes soft and translucent.
4. Add the finely chopped 3 cloves garlic and diced 1 red bell pepper to the skillet. Cook for another 3-4 minutes until the bell pepper starts to soften.
5. Stir in 0.5 teaspoon dried oregano and 0.25 teaspoon red pepper flakes. Cook for 1 minute until fragrant.
6. Drain and rinse 800 grams canned chickpeas. Add the chickpeas to the skillet along with 400 grams canned diced tomatoes (undrained) and 120 ml vegetable broth. Stir well.
7. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 10 minutes, allowing the flavors to meld.
8. Stir in 100 grams fresh spinach until it wilts, which should take about 2-3 minutes. Remove from heat.
9. Squeeze the juice from 1 lemon directly into the skillet and stir.
10. Serve the lemony chickpea skillet immediately. Garnish each serving with 1 tablespoon fresh parsley and 10 grams crumbled feta cheese.

View the interactive Lemony Chickpea Skillet recipe