Description
Crispy chickpeas, wilted spinach, smoky spices, and tangy feta. A vegetarian one-pan dinner ready in 13 minutes.
Ingredients
2 cans (15 oz each) chickpeas, drained, rinsed, patted dry
1 red bell pepper, diced
2 cups baby spinach
1 Tbsp olive oil
1 tsp smoked paprika
½ tsp ground cumin
¼ tsp red pepper flakes
¾ tsp kosher salt
1 Tbsp red wine vinegar or lemon juice
¼ cup crumbled feta cheese
Instructions
1. Crisp chickpeas (8 minutes): Heat olive oil in 12-inch skillet over medium-high. Add chickpeas, cook 6–8 minutes until golden and crisp.
2. Add pepper (3 minutes): Stir in bell pepper, paprika, cumin, red pepper flakes, salt. Cook 3 minutes until softened.
3. Wilt greens (2 minutes): Add spinach, cook 1 minute until just wilted. Off heat, stir in vinegar and feta.
Notes
Why this works in 15 minutes: Canned legumes are pre-cooked; drying the chickpeas lets them crisp in 6–8 minutes; spinach wilts in seconds. For nutrition context, Harvard Health highlights chickpeas as a nutrient-dense plant protein.
Pro tip: Spread chickpeas in one layer and stir less to get color.
Finish: Vinegar + feta = fast, bright flavor.
Serve/Swap: Warm pitas or quinoa; dairy-free → lemon + nutritional yeast.
Storage: 3–4 days; re-crisp in a hot skillet.