The useful thing about this skillet is how little it asks of you: one pan, a can of chickpeas, and a handful of spinach added at the end. Gather everything before you start, then move through the cooking steps in order.
What You’ll Need
For about two servings, set out 1 tablespoon olive oil, 1 small yellow onion, 2 garlic cloves, 1 teaspoon ground cumin, ½ teaspoon smoked paprika, 1 can (14.5 ounces) diced tomatoes, and 1 can (15 ounces) chickpeas, drained and rinsed. You’ll also need 2 handfuls baby spinach, salt, black pepper, and a lemon wedge; crumbled feta is optional.
Soften the Aromatics
Warm the olive oil in a skillet over medium heat, then add the finely chopped onion and a pinch of salt. Stir until the onion softens, then add the minced garlic, cumin, and smoked paprika.
Stir the spices through the onion and garlic until fragrant. Keep the pan moving so the garlic doesn’t take on too much color.
Simmer the Chickpeas
Pour in the diced tomatoes and scrape the bottom of the skillet to loosen any spices. Let the mixture simmer until it looks saucy rather than watery, stirring now and then.
Add the chickpeas and stir to coat them in the tomato sauce. Once they’re heated through, fold in the spinach and let the leaves wilt.
Finish and Serve
Squeeze in lemon juice, then taste and adjust with salt and black pepper. If you like, scatter feta over the skillet just before serving.
Spoon the chickpeas into bowls with bread, rice, or whatever you already have ready. The next time you make it, adjust the lemon and spice to suit your pantry and your table.