Description
Quick one-pan skillet of smoky chickpeas, wilted spinach, and creamy feta. Ready in 15 minutes—a healthy-ish, weeknight-friendly dinner that tastes way bigger than the effort.
Ingredients
Scale
- 2 cups cooked chickpeas (one 15-oz can, drained/rinsed)
- 6 cups fresh baby spinach (5–6 oz)
- 1/2 cup crumbled feta (2 oz)
- 2 cloves garlic, minced
- 1 1/2 tablespoons extra-virgin olive oil
- 1 teaspoon sweet smoked paprika
- 1/2 teaspoon ground turmeric
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh lemon juice
- 2 tablespoons water or vegetable broth
Instructions
- Heat a 10–12 inch skillet over medium. Add oil, then garlic, smoked paprika, and turmeric; stir 30–45 seconds until fragrant (don’t brown garlic).
- Add chickpeas, water/broth, salt, and pepper. Cook 4–5 minutes, stirring. Optional: lightly smash about 1/4 of the chickpeas.
- Add spinach in batches; toss 2–3 minutes until just wilted and vibrant.
- Off heat, stir in lemon juice and feta. Taste, adjust salt, and serve.
Notes
- Use sweet smoked paprika (pimentón dulce) for the signature smoky flavor.
- Pat chickpeas dry after rinsing for better browning.
- Dairy-free: Skip feta; add 2 Tbsp tahini + extra lemon.
- Saucy version: After blooming spices, add 1/2 cup crushed tomatoes + 1/4 cup water; simmer 3–4 minutes.
- Storage: Fridge 3–4 days (store feta separately); reheat with a splash of water.
- Freezer: Up to 2 months without feta; add fresh feta after reheating.
Nutrition
- Calories: 235
- Fat: 10g
- Carbohydrates: 24g
- Fiber: 7g
- Protein: 11g