Cozy chickpea & spinach skillet
Chickpeas simmered in a gently spiced tomato sauce, finished with spinach and yogurt. Bring bread for the last spoonful.
Serves two · estimated cooking time · image for serving inspiration.
A few simple steps.
- 01
Finely chop the onion and garlic. Warm the oil in a skillet over medium heat and cook the onion for 5–7 minutes until softened.
- 02
Add the garlic, cumin and paprika. Stir for 30 seconds, then add the tomatoes, drained chickpeas, salt and pepper.
- 03
Simmer for 12 minutes, stirring occasionally. Add a splash of water if the sauce becomes too thick.
- 04
Fold in the spinach and cook until wilted. Divide between two bowls, top with yogurt and serve with the bread.
A note from the kitchen
Drain and rinse the chickpeas before weighing. One 400 g can usually provides roughly 240 g drained; check the label.