ONE PAN · VEGAN
Tomato & chickpea skillet
A generous pan of saucy chickpeas, wilted spinach, and lemon. Bread highly encouraged.
Recipe notebook · Original draft, not kitchen tested. Timings are estimates.
What you’ll need
Tick things off as you cook. Quantities scale; cooking times may change.
From the cupboard: Salt and black pepper, to taste
Allergen notes
Wheat in the bread. Use gluten-free bread if needed. Always check the labels of the ingredients you use.
LET’S MAKE IT
From pan to plate.
- 01
Heat the olive oil in a large skillet over medium heat. Add the onion and a pinch of salt; cook for 5–7 minutes, stirring, until soft.
- 02
Stir in the garlic and paprika for 30 seconds. Add the tomatoes and drained chickpeas, then bring to a gentle simmer.
- 03
Cook uncovered for 8–10 minutes, stirring occasionally, until the sauce thickens. Add a splash of water if it catches.
- 04
Fold in the spinach until wilted, about 2 minutes. Add lemon juice, taste for salt and pepper, and serve with bread.