Chickpea Lemon Skillet (Printable)
Protein-packed chickpeas simmered with vegetables in a zesty lemon broth for a quick Mediterranean meal.
# What You'll Need:
→ Legumes
01 - 2 cans (15 oz each) chickpeas, drained and rinsed
→ Vegetables
02 - 1 medium red onion, finely sliced
03 - 2 cloves garlic, minced
04 - 1 large red bell pepper, diced
05 - 2 cups baby spinach, roughly chopped
06 - 1 medium zucchini, diced
→ Seasonings & Aromatics
07 - 1 teaspoon ground cumin
08 - 1/2 teaspoon smoked paprika
09 - 1/4 teaspoon ground black pepper
10 - 3/4 teaspoon sea salt
11 - 1/4 teaspoon chili flakes
→ Liquids & Fats
12 - 2 tablespoons olive oil
13 - Juice and zest of 1 large lemon
14 - 1/4 cup vegetable broth
→ Garnishes
15 - 2 tablespoons fresh parsley, chopped
16 - Lemon wedges
# How to Make It:
01 - Heat olive oil in a large skillet over medium heat. Add the sliced onion and sauté for 2 minutes until softened.
02 - Stir in the garlic and red bell pepper. Cook for 3-4 minutes until the pepper begins to soften.
03 - Add the zucchini and cook for another 3 minutes, stirring occasionally.
04 - Sprinkle in the cumin, smoked paprika, black pepper, salt, and chili flakes. Stir to coat the vegetables evenly with the spices.
05 - Add the drained chickpeas and vegetable broth. Stir, then cover and let simmer for 5 minutes.
06 - Uncover, add the chopped spinach, lemon juice, and zest. Stir and cook for 2-3 minutes until the spinach wilts and everything is heated through. Adjust salt and lemon to taste.
07 - Remove from heat. Sprinkle with chopped parsley and serve with lemon wedges.
# Expert Tips:
01 -
- It comes together in under 30 minutes but tastes like something you simmered all afternoon
- The combo of smoky paprika and fresh lemon makes ordinary chickpeas feel extraordinary
- Leftovers actually taste better the next day when the spices have time to mingle
02 -
- Rinse your chickpeas thoroughly because the liquid from the can can make everything taste strangely metallic
- Add the spinach at the very end because it wilts in seconds and overcooked spinach turns into something slimy and sad
03 -
- Use a microplane or zester to get just the bright yellow part of the lemon skin avoiding the bitter white pith underneath
- If you want it creamy stir in a spoonful of tahini right at the end it transforms the whole thing into something velvety and rich