This Chickpea Skillet with Greek Yogurt & Spinach is serioulsy delicious. Loaded with so many different textures & flavors, it´s easy to make and comes together in just 20 minutes.
Besides the amazing flavors of this chickpea skillet, it is also a very healthy dish. It´s packed with protein & fiber and offers a big dose of probiotics. Plus it´s gluten free and naturally vegetarian.
To make this skillet, I used canned cooked chickpeas. The secret is to always drain the chickpeas into a sieve and then rinse under cold water. This removes any of the preservatives in the chickpeas.
TIPS & TRICKS to make this Recipe: Make sure to add your Greek yogurt into the skillet at room temperature, otherwise you risk the chance of it curding. I also used fresh bagged spinach here, but you can substitute for one 10 oz piece of frozen spinach. Just make sure you thaw it out and drain it well before you get started.
Key Ingredients & Cookware I used in this Recipe:
MY SWISS DIAMOND FRYING PAN
EXTRA VIRGIN OLIVE OIL
SPANISH SEA SALT
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Watch the Video Below on How to Make this Chickpea Skillet with Greek Yogurt & Spinach
Chickpea Skillet with Greek Yogurt & Spinach
Ingredients
- 2 tbsp extra virgin olive oil 30 ml
- 3 cloves garlic
- 1/2 onion
- 4 cups fresh bagged spinach 5 oz | 150 grams
- 15 oz can cooked chickpeas 400 grams
- 1/4 cup vegetable broth 60 ml
- 1/2 cup Greek yogurt 125 grams
- sea salt
- black pepper
Instructions
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Drain one 15 oz can of chickpeas into a sieve and rinse under cold running water, finely mince 3 cloves of garlic, finely dice 1/2 of an onion and reserve 4 cups of fresh bagged spinach
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Heat a fry pan with a medium heat and add in 2 tablespoons of extra virgin olive oil, after 2 minutes add in the diced onions & minced garlic, mix with the olive oil, after 3 minutes and the onions are translucent, start adding the spinach, add it in batches so it doesn´t overflow out of the pan, as it welts, add more spinach, once all the spinach has been added, add the chickpeas into the pan and season with sea salt & black pepper, gently mix together until well combined, then add in a 1/4 cup of vegetable broth and let it simmer
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After simmering for 4 to 5 minutes and the broth has reduced in half, turn off the heat, then add in 1/2 cup of Greek yogurt (at room temperature) and season the yogurt with a kiss of sea salt and some freshly cracked black pepper, gently mix together until well combined, serve directly out of the pan, enjoy!
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Marco W
01 . Aug . 2022I had some spinach in my fridge and was looking for a simple recipe and found this one. I was just make some adjustment in the seasoning and used butter beans instead of chickpeas but it was delicious. Thanks again Albert for the recipe and inspiration!!!
Spain on a Fork
So happy to hear that! Much love 🙂
03 . Aug . 2022Lindsay
17 . Aug . 2021I have been in a rut lately with cooking and I have been watching your videos and feel inspired again to make simple yet healthy and delicious food. I am vegan so I see how I can adapt many of the recipes. But I made this and subbed in cashew yogurt, added a little cumin and red pepper flakes, I didn’t have veggie broth though, so had to use water but…..this was sooooo amazing. It tasted like something I’d get at a restaurant. Will make again, maybe add some tomatoes or red bell pepper. I had it with steamed potatoes because I was too lazy to make rice or flatbread but with flatbread would be out of this world. I’ve made the smokey spaghetti as well and added lentils to it and I have a bunch of green beans so can’t wait to make one of the soups that I saw. Everything has been great and what I have needed to switch things up.
So thank you! : )
Spain on a Fork
I am so happy to hear that! Much love 🙂
18 . Aug . 2021