One-Pan Tomato Chickpea Skillet | Healthy & Delicious 20 Minute Recipe

It's always a pleasure to have you here, and I hope you're staying safe and well. Today, we're preparing a straightforward yet incredibly flavorful recipe that will make you feel fantastic. We're talking about a one-pan tomato chickpea skillet. This dish not only features heart-healthy ingredients but also comes together in under 30 minutes, with flavors that taste like they've been simmering for hours.

This versatile recipe is perfect for any meal of the day—whether it's breakfast, lunch, or dinner—especially when paired with a crispy baguette to soak up all the delicious juices. Let's dive right in!

First, we'll start by preparing the eggs. Bring a saucepan of water to a boil, then gently add a couple of eggs. Cover the pan, remove it from the heat, and let the eggs sit for 10 to 11 minutes for perfectly hard-boiled results. For a vegan version of this recipe, simply omit the eggs.

While the eggs are cooking, drain and rinse two cans of chickpeas in a colander. Chop roughly 100 grams (3 oz) of fresh spinach, ensuring it's well-prepared for cooking. Also, finely chop one small onion and thinly slice five cloves of garlic.

Next, heat a large frying pan over medium heat and add 2 tablespoons of extra virgin olive oil. After a couple of minutes, add the chopped onion and garlic, stirring continuously until they soften and become fragrant, about 3 to 4 minutes. Add 1 tablespoon of sherry vinegar (or red wine vinegar or apple cider vinegar), along with 1 teaspoon of sweet smoked Spanish paprika and 1/2 teaspoon of ground cumin. Stir well to combine.

Now, add the drained chickpeas and a 15 oz can of tomato sauce (similar to passata). Season with sea salt and freshly cracked black pepper to taste. If the tomato sauce is too acidic, balance it with a pinch of sugar, a touch of baking soda, or a dash of ground cinnamon. Mix everything thoroughly and cover the pan with a lid. Reduce the heat to medium-low and let it simmer for 5 to 10 minutes to allow the flavors to meld.

After simmering, remove the lid and add the chopped spinach to the pan, laying it evenly over the mixture. Cover again and cook for an additional 2 to 3 minutes until the spinach is lightly steamed. Remove the lid, stir everything together to incorporate the spinach with the tomato chickpea mixture, and remove the pan from heat.

You can serve this dish directly from the skillet or transfer it to serving dishes. Garnish with the sliced hard-boiled eggs if desired. This one-pan tomato chickpea skillet is not only visually appealing but also rich in heart-healthy ingredients. The chickpeas have absorbed all the wonderful flavors of sherry vinegar, paprika, and cumin, complemented by the savory tomato sauce and nutritious spinach.

It's a quick and satisfying dish that's perfect for any mealtime. Enjoy it with a crusty baguette to savor every bit of its goodness.

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