Description
This Creamy Chickpea Skillet with Spinach and Feta is a quick, flavorful, and comforting one-pan dish. Featuring tender chickpeas simmered in a spiced broth, enriched with creamy Greek yogurt, fresh spinach, lemon zest, and tangy feta cheese, it offers a perfect balance of protein, greens, and vibrant Mediterranean flavors. Ideal for a nutritious, vegetarian-friendly weeknight meal.
Ingredients
Vegetables & Herbs
- 1 medium yellow onion, chopped
- 4 garlic cloves, minced
- 2 cups baby spinach
- 1 lemon, zested and juiced
- 1/4 cup chopped fresh parsley
Pantry & Spices
- 2 tablespoons extra virgin olive oil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 teaspoon dried Greek oregano
- 1/2 teaspoon ground coriander
- 1/2 teaspoon sweet paprika
- 2 15-ounce cans chickpeas, drained and rinsed
- 1 1/4 cups low-sodium vegetable broth
Dairy
- 1/2 cup whole-milk Greek yogurt, at room temperature
- 1/2 cup crumbled feta cheese
Instructions
- Soften the onion: Set a large skillet over medium heat and add the extra virgin olive oil. Once the oil shimmers, add the chopped onion and a big pinch of kosher salt. Cook, stirring occasionally, until the onion is soft and just turning golden, approximately 4 to 5 minutes.
- Bloom the garlic and spices: Add the minced garlic, dried Greek oregano (rubbed between your palms), ground coriander, and sweet paprika to the skillet. Stir continuously for 30 seconds to 1 minute until fragrant, making sure the garlic does not brown to avoid bitterness.
- Toast the chickpeas: Add the drained chickpeas to the skillet along with a generous pinch of kosher salt and freshly ground black pepper. Toss to coat thoroughly in the spiced oil and cook for 3 to 4 minutes until some chickpeas begin to pop and develop a bit of color.
- Simmer: Pour in the low-sodium vegetable broth and bring the mixture to a boil. Once boiling, reduce heat to low and let it simmer until the broth slightly reduces, about 5 minutes.
- Wilt the spinach: Stir in the baby spinach and half of the lemon zest. Cook for 1 to 2 minutes just until the spinach wilts, stirring occasionally.
- Temper the yogurt: In a medium bowl, add the whole-milk Greek yogurt. Ladle about 1/2 cup of the hot broth from the skillet into the yogurt a few spoonfuls at a time, whisking constantly to smooth and loosen the yogurt without curdling. Turn off the skillet heat, then stir the tempered yogurt mixture back into the chickpeas to create a creamy sauce.
- Finish and serve: Stir in the fresh lemon juice, crumbled feta cheese, and chopped parsley. Taste and adjust the seasoning with additional salt, pepper, or lemon juice as desired. Garnish with the remaining lemon zest and a generous drizzle of extra virgin olive oil. Serve warm with crusty bread for a satisfying meal.
Notes
- To keep the yogurt from curdling, temper it by gradually mixing in hot broth before adding it to the skillet.
- Use low-sodium vegetable broth to control the saltiness of the dish.
- Fresh spinach wilts quickly; avoid overcooking to retain its vibrant color and nutrients.
- This dish pairs perfectly with crusty bread for dipping.
- The recipe can be made vegan by substituting Greek yogurt and feta with plant-based alternatives.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
