Tomato & chickpea skillet

Name: Tomato & chickpea skillet
Total time: 25 min
Yield: 2 servings
Ingredients: 1 can (15 oz), drained chickpeas; 1 can (14 oz) canned tomatoes; 3 cups spinach; 1 small, diced onion; 2 cloves, minced garlic; 1 tbsp olive oil; ½, juiced lemon; ¼ tsp, plus to taste salt

Soft chickpeas, jammy tomatoes and a handful of spinach. A cozy one-pan dinner with a bright squeeze of lemon.

25 minutes estimated for the original recipe · 2 servings

Dinnerveganvegetariangluten-free

Serving illustration of tomato chickpea spinach stew

Serving illustration; bread is optional and is not included in this recipe.

People to serve

Quantities adjust for 1–8 people. For larger portions, use a larger pan or cook in batches; allow extra time. For partial cans, measure that fraction of the contents. Season to taste.

What you’ll need

“In pantry” checks names, not available quantities. Edit your pantry.

chickpeas1 can (15 oz), drained
canned tomatoes1 can (14 oz)
spinach3 cups
onion1 small, diced
garlic2 cloves, minced
olive oil1 tbsp
lemon½, juiced
salt¼ tsp, plus to taste

Water is not counted as a pantry ingredient. Dietary labels refer to the specified ingredients; check packaged products for allergens and suitability.

Let’s cook

Warm the oil in a large skillet over medium heat. Add onion and cook 5 minutes, stirring, until softened.
Add garlic and stir for 30 seconds. Add tomatoes, chickpeas and salt. Break up the tomatoes with a spoon.
Simmer uncovered for 12 minutes, stirring occasionally, until slightly thickened.
Fold in spinach and cook 2 minutes until wilted. Add lemon juice, taste and adjust salt. Divide into 2 portions.

An original recipe, kitchen-tested. Times are estimates and depend on your equipment and preparation pace.

FoodSafety.gov cooking temperature guide

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