This skillet hits a bright, savory note: tender chickpeas simmered in a lemony, herbed tomato sauce with a whisper of smoked paprika. The texture is hearty and a little creamy where you lightly mash some chickpeas, contrasted by poppy bursts of blistered cherry tomatoes and quick-wilted spinach. Crispy, golden feta scattered on top adds salty crunch and keeps every bite interesting. Serve it warm for a simple weeknight supper or pack it for lunches alongside warm pita or a crisp green salad.
Ingredients
- 2 tablespoons olive oil
- 1 small shallot, finely chopped (about 1/3 cup)
- 2 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1 (15 oz) can chickpeas, drained and rinsed (reserve 1/4 cup liquid)
- 1 cup cherry tomatoes, halved
- 3 cups baby spinach
- Zest and juice of 1 lemon
- 2 tablespoons chopped fresh parsley (or cilantro)
- Salt and black pepper to taste
- 4 oz feta, crumbled (reserve a few larger crumbles for crisping)
- Pinch red pepper flakes (optional)
Instructions
- Heat the olive oil in a 10–12 inch skillet over medium heat. Add the shallot and cook until softened, about 3 minutes, then stir in the garlic and cook 30 seconds more until fragrant.
- Add the smoked paprika and cumin and toast briefly to bloom the spices, about 15 seconds. Stir to coat the shallot and garlic.
- Toss in the chickpeas and cherry tomatoes. Pour in the reserved can liquid (or 2 tablespoons water) to create a little steam, then reduce heat to medium-low and simmer for 5 minutes so the tomatoes soften.
- Use the back of a spoon to lightly mash about a third of the chickpeas against the skillet—this thickens the sauce while leaving plenty of whole beans for texture.
- Stir in the spinach in batches until wilted, then add lemon zest, lemon juice, chopped parsley, and season with salt, pepper, and red pepper flakes if using.
- While the skillet finishes, heat a small nonstick pan over medium-high. Add a teaspoon of oil and sear the reserved larger feta crumbles or make small feta patties until golden and crisp, about 1–2 minutes per side. Alternatively, broil the crumbles on a lined sheet for 3–5 minutes until browned.
- Scatter the remaining crumbled feta over the chickpea mixture and top with the crispy feta. Give everything a final squeeze of lemon if desired.
- Serve straight from the skillet with warm pita, rice, or a green salad. Leftovers keep well in the fridge for 2–3 days.
Tips or Variations
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- Swap spinach for kale—stir it in a few minutes earlier and add a splash of water to help it soften.
- For extra richness, stir in a tablespoon of Greek yogurt or a drizzle of olive oil just before serving.