Chickpea and Spinach Tomato Skillet

Ingredients: 3 to 4 servings

• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, chopped (optional)
• 1 teaspoon ground cumin or smoked paprika
• 1 can (14 to 15 ounces) diced tomatoes
• 2 cans chickpeas, drained and rinsed
• 3 packed cups baby spinach, or more to taste
• Black pepper and lemon juice, optional
• Cooked rice, bread, or another grain to serve

Method

1. Warm the oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cumin; stir for 30 seconds.

2. Add tomatoes and chickpeas. Bring to a gentle simmer and cook uncovered for 10 to 12 minutes, stirring occasionally. If it gets too thick, add a splash of water.

3. Fold in spinach and cook just until wilted. Season to taste and finish with lemon if you like. Serve warm.

Swaps and storage

Use frozen spinach that has been thawed and drained, or replace it with chopped kale and simmer until tender. If you want a softer texture, mash a few chickpeas against the pan. Serve with a grain or bread for a more substantial meal. Canned products differ in sodium; check labels if that matters for your needs.

Refrigerate leftovers promptly in shallow containers and use within recommended storage times. This is a recipe idea, not a therapeutic diet. For general food safety, see FoodSafety.gov's four steps; for label-reading basics, see the FDA Nutrition Facts guide.

Health disclaimer

This article is for general education only. Its information and suggestions are not medical advice, diagnosis, or treatment and may not be right for everyone. Ask a qualified health professional for advice that fits your health, medications, and needs before changing your diet, exercise, supplement use, or care.

Sources and further reading

• 4 Steps to Food Safety — FoodSafety.gov.
• How to Understand and Use the Nutrition Facts Label — U.S. Food and Drug Administration.