This warm chickpea and spinach skillet is a quick, nourishing dish made with soft chickpeas, gently wilted spinach, and simple everyday spices. It is commonly enjoyed for lunch or a light dinner when you want something wholesome but not heavy.
The recipe is well suited to home cooking because it uses ready-cooked chickpeas, one pan, and clear steps. The flavours are mild, balanced, and ideal for family meals or busy weekdays.
Recipe Information
Prep time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes
Serves: 3
Difficulty level: Easy
Ingredients
Main ingredients
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1½ cups cooked chickpeas, drained and rinsed
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150 g fresh spinach leaves
Base ingredients
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1 tablespoon oil
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½ teaspoon cumin seeds
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1 small onion, finely chopped
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1 teaspoon grated garlic
Spices
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¼ teaspoon turmeric powder
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½ teaspoon ground paprika
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Salt to taste
To finish
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1 tablespoon lemon juice
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1 tablespoon chopped fresh coriander
Step-by-Step Method
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Wash the spinach thoroughly and roughly chop it. Set aside.
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Heat the oil in a wide frying pan on medium heat.
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Add the cumin seeds and allow them to sizzle for a few seconds until fragrant.
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Add the chopped onion and cook for 4 to 5 minutes, stirring, until soft and lightly golden.
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Stir in the grated garlic and cook for 30 seconds.
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Add turmeric powder, paprika, and salt. Mix well.
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Add the cooked chickpeas and stir gently so they are coated with the spices.
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Cook for 3 to 4 minutes, stirring occasionally, until the chickpeas are heated through.
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Add the chopped spinach and mix gently.
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Cover the pan and cook on low heat for 3 to 4 minutes until the spinach wilts completely.
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Turn off the heat and add lemon juice. Mix gently.
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Garnish with fresh coriander before serving.
Cooking Tips
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Do not overcook the spinach, as it should stay soft and bright.
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Use cooked chickpeas that are well drained to avoid excess moisture.
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Keep the heat moderate to prevent the garlic from burning.
Variations
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Vegan: This recipe is naturally vegan.
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Gluten-free: This dish is naturally gluten-free.
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Extra warmth: Add a pinch of black pepper at the end for extra depth.
Serving Suggestions
Serve hot with chapati, plain rice, or as a filling for wraps. This dish also works well as a simple protein-rich side.
Storage and Reheating
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Store leftovers in the fridge for up to 2 days in an airtight container.
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Reheat gently in a pan over low heat until warmed through.
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Freezing is not recommended due to the spinach texture.
Recipe Image Description:
A three-quarter angle photograph of warm chickpea and spinach skillet served in a simple ceramic bowl. Golden chickpeas are mixed with deep green wilted spinach and lightly coated in spices, finished with chopped fresh coriander. The bowl is placed on a light stone surface with a plain spoon beside it. Soft natural daylight, clean uncluttered background, sharp focus on the dish, natural colours, realistic home-style presentation.
