Quick Lemon Chickpea Skillet with Spinach and Spiced Yogurt

Instructions

1. 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. 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. 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. 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. 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. 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.