Smoky Chickpea & Spinach Skillet
A 20-minute vegan one-pan dinner of chickpeas, tomatoes, garlic and smoked paprika with wilted spinach. It has 14 g of fiber per serving.
- Prep
- 5 min
- Cook
- 15 min
- Serves
- 2
Smoky Chickpea & Spinach Skillet is a vegan dinner recipe made with olive oil, onion, garlic. It takes 20 minutes of hands-on time, serves 2, and each serving has 316 calories, 14 g of protein and 14 g of fiber.
This one-pan dinner is made from pantry staples. Smoked paprika and a splash of lemon give canned chickpeas a deep, stewy flavor in about the time it takes to toast bread.
Ingredients
- 1 tbsp14 golive oil
- ½ medium55 gonion, diced
- 3 cloves9 ggarlic, minced
- 1½ tsp3.5 gsmoked paprika
- ½ tsp1.1 gground cumin
- 1 can240 gchickpeas, drained and rinsed
- 1 cup240 gdiced tomatoes
- 4 cups120 gbaby spinach
- 1 tbsp15 glemon juice
- ½ tsp3 gsalt
- 2 slices64 gtoasted sourdough, to serve (optional)
Kit: Large skillet
Tips
- Crushing some of the chickpeas thickens the sauce without adding anything.
Swap ideas
- Kale instead of spinach
- Heartier greens; add them 3 minutes earlier
- Cannellini beans instead of chickpeas
- Creamier and softer
The numbers
Nutrition per serving
316kcal per serving
Everything else · 2 servings per recipe
- Saturated fat
- 1.4 g 7%
- Sugars
- 10.7 g
- Sodium
- 779 mg 34%
- Potassium
- 1028 mg 22%
- Calcium
- 182 mg 14%
- Iron
- 6.7 mg 37%
- Vitamin C
- 40 mg 44%
- Vitamin B12
- 0 µg 0%
% Daily Value on a 2,000 calorie diet. Calculated from USDA FoodData Central values for each ingredient; optional ingredients are excluded. Estimates vary with brands and portions.
Sources: Oil, olive, salad or cooking, Onions, raw, Garlic, raw, Spices, paprika, Spices, cumin seed, Chickpeas (garbanzo beans, bengal gram), mature seeds, cooked, boiled, without salt, Tomatoes, red, ripe, canned, packed in tomato juice, Spinach, raw, Lemon juice, raw, Salt, table
Method
Heat the oil in a large skillet over medium heat. Cook the onion with a pinch of salt for 5 minutes, until soft and just golden at the edges.
Add the garlic, smoked paprika and cumin and stir for 30 seconds, until fragrant. Don't let the paprika scorch.
Add the chickpeas and tomatoes with the remaining salt. Simmer 8 minutes, lightly crushing a few chickpeas with a spoon to thicken the sauce.
Add the spinach in handfuls and stir until just wilted, 1–2 minutes. Finish with lemon juice, taste and adjust salt.
Storage: Keeps 4 days in the fridge; reheat gently with a splash of water.
Questions
- How much protein is in smoky chickpea & spinach skillet?
- Each of the 2 servings has 14 g of protein, 14 g of fiber and 316 calories, calculated from USDA FoodData Central values for every ingredient.
- Is smoky chickpea & spinach skillet vegan?
- Yes. It contains no dairy, eggs, honey or other animal products.
- How long does smoky chickpea & spinach skillet take to make?
- 5 minutes of prep and 15 minutes of cooking, so 20 minutes of hands-on time.
- Can you make smoky chickpea & spinach skillet ahead?
- Keeps 4 days in the fridge; reheat gently with a splash of water.
- What can I substitute in smoky chickpea & spinach skillet?
- Kale instead of spinach — heartier greens; add them 3 minutes earlier. Cannellini beans instead of chickpeas — creamier and softer.
- Is smoky chickpea & spinach skillet gluten-free and nut-free?
- Based on the ingredients, yes. Always check the labels on the products you buy if you're cooking for an allergy.
Nutrition is calculated from USDA data for every ingredient — how we work it out.
Published September 17, 2026 ·Spanish-inspired