Quick Lemon Chickpea Skillet with Spinach and Spiced Yogurt
A fast, original skillet meal with golden chickpeas, fresh spinach, cherry tomatoes, and a spoonful of spiced yogurt. It balances bright citrus, creamy texture, and smoky notes, perfect for a complete meal in under 30 minutes.
Ingredients
- 400 g cooked chickpeas, drained (well escurridos)
- 120 g fresh spinach (packed lightly)
- 150 g cherry tomatoes (cut por the mitad)
- 120 g plain Greek yogurt (for servir)
- 15 ml olive oil
- 2 cloves garlic (chopped finely)
- 80 g red onion (sliced finas)
- 1 unit lemon (zest and 2 tbsp of juice)
- 4 g smoked paprika
- 2 g ground cumin
- 1 g red pepper flakes (optional)
- 4 g salt (divided to taste)
- 1 g black pepper (freshly ground)
- 7 ml honey
- 10 g fresh parsley (chopped)
Nutrition facts
per serving
Approximate nutritional information
Allergens
Instructions
- 1
In a small bowl, mix the Greek yogurt with the lemon zest, 1 tbsp lemon juice, a pinch of salt, a pinch of black pepper, and 1/2 tsp honey. Chill until ready to use. There is no need to preheat an oven for this recipe; if you want warm plates, heat them briefly at 200°F (95°C) and turn the oven off before serving.
- 2
Heat a large skillet over medium-high heat and add the olive oil. Add the red onion and cook for 2 minutes, stirring, until it starts to soften. Add the garlic and cook 30 seconds more.
- 3
Add the drained chickpeas, smoked paprika, ground cumin, red pepper flakes, 1/2 tsp salt, and the remaining black pepper. Sauté for 4 to 5 minutes until the chickpeas are golden in spots.
- 4
Stir in the cherry tomatoes and cook for 2 minutes, pressing a few lightly so they release juices and create a quick pan sauce.
- 5
Add the fresh spinach in batches and toss for 1 to 2 minutes until wilted. Add the remaining 1 tbsp lemon juice and the remaining 1 tsp honey, stirring to balance the acidity.
- 6
Taste and adjust with the remaining salt if needed. Remove from the heat, finish with the chopped fresh parsley, and serve immediately with spoonfuls of the spiced yogurt on top or on the side.
Chef tips
Dry the chickpeas well before sautéing so they brown better. For extra texture, let the chickpeas sit undisturbed in the pan for 1 minute between stirs.
Substitutions
You can swap the spinach for tender chard or finely chopped kale. Parsley can be replaced with cilantro. For a dairy-free version, use unsweetened plain plant-based yogurt.
