Chickpea, spinach and lemon skillet

A bright skillet supper of chickpeas, wilted spinach and lemon.

This recipe makes 4 servings and takes about 12 minutes to prepare plus 18 minutes to cook. Metric and imperial quantities are alternate measurements, so use one system rather than adding both. If you change the yield, keep the pan size and thickness of the food in mind: a crowded pan steams food and a deep baking dish can extend the cooking time.

Equipment

Set out large frying pan with lid, wooden spoon, microplane or fine grater. A wide pan gives moisture somewhere to evaporate; for an oven dish, leave space between pieces so heat can circulate. Use separate board and knife surfaces for raw protein and foods that will be eaten without further cooking.

Ingredients

You will need: olive oil: 30 ml (2 tbsp); red onion, finely diced: 150 g (5 oz); garlic, crushed: 12 g (4 cloves); ground cumin: 4 g (2 tsp); chickpeas, drained and rinsed: 480 g (2 x 14 oz cans); chopped tomatoes: 400 g (14 oz); baby spinach: 180 g (6 oz); lemon zest and juice: 1 lemon (1 lemon); Greek yoghurt: 120 g (½ cup); flat-leaf parsley, chopped: 15 g (½ cup). Gather the ingredients before heating the pan so the aromatics do not burn while a measurement is being found.

• olive oil — 30 ml / 2 tbsp
• red onion, finely diced — 150 g / 5 oz
• garlic, crushed — 12 g / 4 cloves
• ground cumin — 4 g / 2 tsp
• chickpeas, drained and rinsed — 480 g / 2 x 14 oz cans
• chopped tomatoes — 400 g / 14 oz
• baby spinach — 180 g / 6 oz
• lemon zest and juice — 1 lemon / 1 lemon
• Greek yoghurt — 120 g / ½ cup
• flat-leaf parsley, chopped — 15 g / ½ cup

Method

Read the full method once, then prepare the ingredients in the order listed. Keep raw and ready-to-eat ingredients separate, and wash hands and equipment after raw-protein contact.

Step 1

Heat olive oil in a large frying pan and cook red onion for 6 minutes until soft and translucent.

Step 2

Stir in garlic and ground cumin for 30 seconds, then add chickpeas and chopped tomatoes. Simmer uncovered for 8 minutes until the tomatoes cling to the chickpeas.

Step 3

Fold in baby spinach in two additions, cover for 2 minutes, and stir until every leaf is wilted. Stir through lemon zest and half the lemon juice.

Step 4

Divide between bowls, spoon over Greek yoghurt, and finish with parsley and the remaining lemon juice.

Use chickpeas for body, spinach for a late finish

Drain and rinse chickpeas before they enter the pan so they warm through without diluting the seasoning. Add spinach near the end and stop once it wilts; long cooking makes it release water and lose its fresh texture. Seeds and lemon belong at the finish, not in the early simmer.

Cooking and safety check

Bring the chickpea and tomato mixture to a steady simmer before adding spinach; serve it hot. A time estimate and a browned surface do not prove that the centre is cooked. Use a suitable food thermometer where the ingredient or local guidance requires one, and follow the package or official instructions for the specific food.

Substitutions that respect the dish

A substitution should preserve the recipe’s job, not merely its colour. Use white beans for chickpeas; their softer texture will break down more readily. Use kale in place of spinach and cook it for 4 minutes; it is not a tender-leaf substitute. Use a plant-based yoghurt for Greek yoghurt; check the label for soy or nut allergens.

• Use white beans for chickpeas; their softer texture will break down more readily.
• Use kale in place of spinach and cook it for 4 minutes; it is not a tender-leaf substitute.
• Use a plant-based yoghurt for Greek yoghurt; check the label for soy or nut allergens.

Allergen notes

This recipe contains or may contain milk. Check every packaged ingredient because formulations and cross-contact warnings vary.

Common mistakes and how to correct them

Use one troubleshooting change at a time. If the centre is undercooked, return it to the appropriate heat and check again rather than relying on the outside colour. If the pan is dry, add liquid gradually; if it is watery, reduce uncovered. Texture may also reflect crowded equipment, a different ingredient size, or a changed batch quantity.

• If the tomatoes taste sharp, simmer two minutes longer before adding lemon.
• If the pan dries before the spinach wilts, lower the heat and cover.
• Drain chickpeas thoroughly so the sauce does not become watery.

Leftovers and storage

Cool within two hours, refrigerate in a covered container for up to three days, and reheat in a pan until steaming. Add fresh yoghurt and parsley after reheating.

Serving ideas

These sides and finishes suit chickpea, spinach and lemon skillet without changing the recipe itself.

• Warm pitta bread
• Couscous
• A cucumber salad

Frequently asked questions

Can I use frozen spinach?

Yes. Thaw it, squeeze it dry, and stir it in with the lemon.

Is this spicy?

No; cumin is warm and earthy rather than hot.

Related recipes and tools

Browse the related recipes for a different appliance, pace, or ingredient pairing. Use the serving scaler only after checking the stated yield, and use the storage guide before deciding whether to save a portion. Related links help with the next decision; they do not make this recipe suitable for every diet or kitchen.