Chickpea Lemon Skillet (Printable)
Protein-packed skillet with chickpeas, vegetables, and bright lemon flavors.
# Ingredient List:
→ Legumes
01 - 2 cans (15 oz each) chickpeas, drained and rinsed
→ Vegetables
02 - 1 medium red onion, finely sliced
03 - 2 cloves garlic, minced
04 - 1 large red bell pepper, diced
05 - 2 cups baby spinach, roughly chopped
06 - 1 medium zucchini, diced
→ Seasonings & Aromatics
07 - 1 teaspoon ground cumin
08 - 1/2 teaspoon smoked paprika
09 - 1/4 teaspoon ground black pepper
10 - 3/4 teaspoon sea salt
11 - 1/4 teaspoon chili flakes
→ Liquids & Fats
12 - 2 tablespoons olive oil
13 - Juice and zest of 1 large lemon
14 - 1/4 cup vegetable broth
→ Garnishes
15 - 2 tablespoons fresh parsley, chopped
16 - Lemon wedges, for serving
# Steps:
01 - Heat olive oil in a large skillet over medium heat. Add the sliced onion and sauté for 2 minutes until softened.
02 - Stir in the garlic and red bell pepper. Cook for 3–4 minutes until the pepper begins to soften.
03 - Add the zucchini and cook for another 3 minutes, stirring occasionally.
04 - Sprinkle in the cumin, smoked paprika, black pepper, salt, and chili flakes. Stir to coat the vegetables evenly with the spices.
05 - Add the drained chickpeas and vegetable broth. Stir, then cover and let simmer for 5 minutes.
06 - Uncover, add the chopped spinach, lemon juice, and zest. Stir and cook for 2–3 minutes until the spinach wilts and everything is heated through. Adjust salt and lemon to taste.
07 - Remove from heat. Sprinkle with chopped parsley and serve with lemon wedges.
# Expert Advice:
01 -
- Everything cooks in one pan so cleanup is practically nonexistent
- The combination of smoked paprika and fresh lemon creates layers of flavor without any complicated techniques
02 -
- Rinse your chickpeas thoroughly and pat them somewhat dry so they do not make the skillet watery
- Add the spinach at the very end because overcooked spinach becomes slimy and unappealing
03 -
- Zest your lemon before juicing it so you do not struggle to get the zest out of a squeezed fruit
- Toast your spices in the hot oil for 20 to 30 seconds before adding any liquid to unlock their full flavor potential