This creamy chickpea skillet is a cozy, vegetarian one-pan dinner that you can throw together with just 30 minutes and a handful of Mediterranean staples.
The Fast, Easy Chickpea Recipe I’m Making on Repeat
The recipe for these tangy, creamy chickpeas was born on a busy workday. My daughter Dara and I were deep into a project together, and when lunchtime rolled around, the fridge was nearly bare. Usually we have leftovers to lean on, but not that day. So I went digging: half a bag of baby spinach from the crisper, a couple of cans of chickpeas from the pantry, and the tub of Greek yogurt and block of feta I always keep on hand.
I simmered the canned chickpeas with garlic and spices, then finished the pan with some baby spinach, a silky Greek yogurt sauce, and plenty of tangy feta. To make the sauce, I temper the yogurt a bit, stirring in a few spoonfuls of the hot broth from the pan. I first used this shortcut in my creamy orzo risotto; it prevents the yogurt from curdling when you add it to the rest of the hot ingredients. The result is a little brothy, not quite a stew, but closer in texture to my garlic parmesan white beans. All you need is some crusty bread to swipe through the sauce.
Twenty some minutes later, we were sitting down to a warm, creamy skillet that tasted like something you’d order at a little Greek taverna. Dara took one bite, looked up, and said, “Mama, this is genius.” I’ll take it! Here’s how to make this protein- and fiber-packed skillet dinner.
Key Ingredients
- Extra virgin olive oil: You know how much I love olive oil! I use it to soften the onion and bloom the spices, and then I finish the dish with a generous drizzle at the end for that fruity, peppery flavor. The first time I cooked this I used our Private Reserve extra virgin olive oil.
- Yellow onion: Cooked until golden, the onion builds a sweet, savory base for the whole skillet that really helps the canned chickpeas taste slow-simmered.
- Garlic gives the broth its aroma and depth. Mince it fresh, and take care not to let it brown or it will taste bitter.
- Dried Greek oregano adds an earthy, slightly floral warmth. Rub it between your palms before you add it to the pan to wake up the flavor.
- Spices: Ground coriander adds a citrusy, slightly sweet warmth that pairs so well with chickpeas. Paprika gives the sauce a gentle red pepper sweetness.
- Chickpeas: To keep this quick, I toast two drained-and-rinsed cans of chickpeas in the spiced oil until some start to pop and pick up color, which gives them great flavor and texture.
- Vegetable broth: The broth is the base of the sauce. I recommend low-sodium broth, if you’re using store-bought, since the feta is already salty.
- Baby spinach wilts down in just a minute, adding color and a boost of nutrition.
- Lemon: You’ll use both the zest and the juice. The zest adds fragrant lemon flavor to the skillet, and the juice stirred in at the end brightens and balances everything.
- Greek yogurt is what makes the sauce so silky and creamy. I use whole-milk for the best texture and let it come to room temperature first.
- Feta cheese: Salty, tangy, and creamy, feta ties it all together. I always buy a block of feta packed in brine and crumble it myself. It’s creamier than the kind sold pre-crumbled.
- Fresh parsley: A handful of chopped parsley adds a fresh, grassy note and a pop of green.
How to Make Creamy Chickpeas with Spinach and Feta
- Get ready. Measure 1/2 cup plain whole-milk Greek yogurt into a medium bowl and set aside to come to room temperature. Zest and juice 1 lemon.
- Soften the onion. Set a large skillet over medium heat and add 2 tablespoons extra virgin olive oil. Once it shimmers, add 1 medium yellow onion, chopped, and a big pinch (about 1/2 teaspoon) of salt. Cook, stirring occasionally, until soft and just turning golden, 4 to 5 minutes.
- Bloom the garlic and spices. Add 4 minced garlic cloves, 1 teaspoon dried Greek oregano (rub it between your palms as it goes in), 1/2 teaspoon ground coriander, and 1/2 teaspoon sweet paprika. Stir just until fragrant, 30 seconds to 1 minute.
- Toast the chickpeas. Add 2 (15-ounce) cans chickpeas, drained and rinsed, and a big pinch each of salt and pepper. Toss to coat in the spiced oil and cook for 3 to 4 minutes, until some of the chickpeas begin to pop and pick up a little color.
- Simmer. Pour in 1 1/4 cups low-sodium vegetable broth and bring to a boil. Turn the heat to low and simmer until the broth is slightly reduced, 5 minutes.
- Wilt the spinach. Stir in 2 cups baby spinach and half of the lemon zest and cook just until the spinach wilts, 1 to 2 minutes.
- Temper the yogurt. Ladle about 1/2 cup of the hot broth from the skillet into the yogurt, a few spoonfuls at a time, whisking constantly until smooth and loose. Turn off the heat, then stir the tempered yogurt into the chickpeas until the sauce turns creamy.
- Finish and serve. Stir in the lemon juice, 1/2 cup crumbled feta cheese, and 1/4 cup chopped fresh parsley. Taste and adjust with salt, pepper, or more lemon. Finish with the remaining lemon zest and a generous drizzle of extra virgin olive oil. Serve warm with crusty bread.
Make It Your Own
- Try a different bean: Use cannellini, butter beans, or borlotti beans in place of the chickpeas for an even creamier texture.
- Add some heat: Stir in 1/2 teaspoon of Aleppo pepper or a pinch of red pepper flakes with the spices for a gentle kick that plays well against the creamy yogurt.
- Swap the greens: Use baby kale, chopped Swiss chard, or arugula in place of the spinach. Heartier greens like kale may need an extra minute or two to soften.
- Boost the protein: Top each serving with a jammy egg, or stir in shredded rotisserie or poached chicken just after the spinach softens.
- Bring on the vegetables: Sauté diced bell pepper, zucchini, or sliced mushrooms with the onion, or fold in a handful of halved cherry tomatoes with the broth for a little sweet acidity.
What to Serve with Creamy Chickpeas
For a weekday lunch or a simple dinner, all you need with this chickpea skillet is some crusty bread. A baguette is great and so is this crusty olive bread.
If you’re going to serve this as a centerpiece for a vegetarian meal, I would recommend rounding out the spread with a salad. This mini bell pepper salad would bring some nice color to the table and offer crunchy contrast to the creamy chickpeas. A tangy orzo salad with tomatoes, herbs, and olives would also be a good match, and you can make it ahead of time. For something sweet, I think a homey, cinnamon-scented Greek rice pudding would be perfect.
More Easy Chickpea Dinners
- Stuffed Sweet Potatoes with Chickpeas and Avocado Crema
- Chickpea Marinara (Chickpeas in Tomato Sauce with Melty Mozzarella Cheese)
- Pasta e Ceci (Pasta with Chickpeas)
- Fatteh (Spiced Chickpeas with Crispy Pita and Garlicky Yogurt)
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, chopped
- Kosher salt
- 4 garlic cloves, minced
- 1 teaspoon dried Greek oregano
- 1/2 teaspoon ground coriander
- 1/2 teaspoon sweet paprika
- 2 15-ounce cans chickpeas, drained and rinsed
- Freshly ground black pepper
- 1 1/4 cups low-sodium vegetable broth
- 2 cups baby spinach
- 1 lemon, zested and juiced
- 1/2 cup whole-milk Greek yogurt, at room temperature
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
Instructions
- Soften the onion. Set a large skillet over medium heat and add the extra virgin olive oil. Once it shimmers, add the onion and a big pinch of salt. Cook, stirring occasionally, until soft and just turning golden, 4 to 5 minutes.
- Bloom the garlic and spices. Add the garlic, oregano (rub it between your palms as it goes in), coriander, and paprika. Stir just until fragrant, 30 seconds to 1 minute. Don't let the garlic brown or it will taste bitter.
- Toast the chickpeas. Add the chickpeas and a big pinch of salt and pepper. Toss to coat in the spiced oil and cook for 3 to 4 minutes, until some of the chickpeas begin to pop and pick up a little color.
- Simmer. Pour in the broth and bring to a boil. Turn the heat to low and simmer until the broth is slightly reduced, 5 minutes.
- Wilt the spinach. Stir in the spinach and half of the lemon zest and cook just until the spinach wilts, 1 to 2 minutes.
- Temper the yogurt. Add the yogurt to a medium bowl. Ladle about 1/2 cup of the hot broth from the skillet into the yogurt, a few spoonfuls at a time, whisking constantly until smooth and loose. Turn off the heat, then stir the tempered yogurt into the chickpeas until the sauce turns creamy.
- Finish and serve. Stir in the lemon juice, feta, and parsley. Taste and adjust with salt, pepper, or more lemon. Finish with the remaining lemon zest and a generous drizzle of extra virgin olive oil. Serve warm with crusty bread.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil and spices used in this recipe.
- How to Store: Let the chickpeas cool completely, then store leftovers in an airtight container in the fridge for up to 4 days. Reheat it on the stovetop over medium-low heat, then finish with a squeeze of lemon.
Nutrition
Try Our Greek Oregano!
This dried herb straight from Greece is lemony, fragrant, and perfect for everyday use.
