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Complete recipe

Chickpea, spinach & tomato skillet

Juicy fresh tomatoes turn into a quick sauce for chickpeas and tender spinach. One pan, three main ingredients, dinner in 18 minutes.

By Forkue Updated

18 minutes2 servingseasylow budget
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Chickpeas, wilted spinach and fresh tomato sauce in an ivory bowl with a lemon wedge — AI-generated serving illustration
AI-generated serving illustration. Optional ingredients may be shown.

Ingredients

  • Chickpeas2 cans · 400 g each, drained and rinsed
  • Spinach4 cups · washed
  • Tomatoes3 medium · washed and chopped
  • Garlic · optional2 cloves · peeled and minced
  • Lemon · optional1/2 lemon · juiced

You may also need oil, salt and pepper from your pantry. Preparation and storage guidance is included with the method.

Method

  1. Drain and rinse the canned chickpeas.
  2. Wash the spinach and chop the tomatoes into small pieces.
  3. Mince garlic if using.
  4. Heat a little olive oil in a wide skillet over medium heat.
  5. Add the tomatoes with a pinch of salt and cook for 5–6 minutes, stirring, until juicy and beginning to soften.
  6. Add a splash of water if the pan looks dry.
  7. Add garlic, if using, and stir for 30 seconds.
  8. Stir in chickpeas and simmer for 4–5 minutes until hot throughout; mash a few chickpeas to thicken the sauce.
  9. Fold in spinach a handful at a time and cook for 1–2 minutes until wilted.
  10. Season with pepper and a squeeze of lemon if using, then divide between bowls.

Cooking and storage notes

  • Wash produce before preparing and use clean utensils.
  • Refrigerate leftovers promptly in shallow containers and reheat cooked dishes until hot throughout.