← Recipe boxDinner · About 20 minutes · Base recipe serves 2

Chickpea spinach skillet

A quick pan of chickpeas, tomatoes and greens with a lemon lift.

A warm skillet turns a few pantry and refrigerator ingredients into a flexible dinner. The tomatoes soften and form a little sauce around the chickpeas.

Add spinach in batches instead of all at once. It quickly loses volume, leaving room for the next handful. Finish with lemon after taking the pan off the heat.

Gather your ingredients.

Make servings

1 15-oz can Chickpeas, drained and rinsed
3 cup Baby spinach
1 cup Cherry tomatoes, halved
1 clove Garlic
0.5 whole Lemon
3 tsp Olive oil

Allergen note: Check canned ingredient labels.

Scaling changes ingredient amounts. Pan size and cooking time may need adjustment; safe temperatures do not change.

Let’s make it.

Check off steps as you cook.

01Wash spinach and tomatoes. Drain and rinse chickpeas; peel and finely chop garlic.02Warm oil in a skillet over medium heat. Stir garlic for about 30 seconds without letting it brown.03Add tomatoes and cook about 4 minutes, stirring until they start to soften.04Add chickpeas with a small splash of water. Warm through for about 3 minutes.05Fold in spinach a handful at a time until wilted. Turn off the heat and add lemon juice to taste.06Divide between two plates. Add any accompaniment you prefer from your kitchen.

Gather your ingredients.

Let’s make it.

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