Creamy Chickpea Skillet with Spinach and Feta
This cozy chickpea skillet comes together in one pan with pantry staples. Let the yogurt come to room temperature while you prep; that'll help prevent it from curdling in the broth.
Servings: 4
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
Calories: 153.7kcal | Carbohydrates: 10.8g | Protein: 8.4g | Fat: 9.8g | Saturated Fat: 2.4g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 5.2g | Trans Fat: 0.003g | Cholesterol: 11.3mg | Sodium: 193.1mg | Potassium: 245.9mg | Fiber: 2.5g | Sugar: 3.8g | Vitamin A: 1862IU | Vitamin C: 26.6mg | Calcium: 77.2mg | Iron: 1.3mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
