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.
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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
- 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
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
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
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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