One-Pan Tomato Chickpea Skillet | Healthy & Delicious 20 Minute Recipe

This One-Pan Tomato Chickpea Skillet is what simple and delicious food is all about. We’re talking a ton of great flavors, heart-healthy ingredients and all done in about 20 minutes. Perfect for breakfast, lunch or dinner, and always next to a crunchy baguette to mop up all that goodness.

To make this recipe, I used canned chickpeas (garbanzo beans), just to make things quicker and easier. If you prefer, you can use dried chickpeas. Just soak them overnight in plenty of water and then simmer the following day for 1 to 2 hours or until tender.

For the tomato sauce, I used canned tomato sauce. Which is very similar to passata. If you see your tomato sauce is too acidic, just add in some sugar, baking soda or even a dash of cinnamon powder. As for the spinach, I used fresh bagged spinach. You can also use frozen. Just thaw out and pat dry.

TIPS & TRICKS to Make this Recipe: You can serve this dish warm or even at room temperature. It will hold for up to 3 to 4 days in the fridge in an airtight container.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL
SPANISH PAPRIKA (25% OFF Your Order if you Purchase from this Link)

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Watch the Video Below on How to Make this One-Pan Tomato Chickpea Skillet

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One-Pan Tomato Chickpea Skillet

Course Main Course

Cuisine Spanish

Prep Time 5 minutes

Cook Time 20 minutes

Servings 4

Calories 333 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 2 cage-free organic eggs
• 2 tbsp extra virgin olive oil 35 ml
• 1 small onion
• 5 cloves garlic
• 1 tbsp sherry vinegar 15 ml
• 1 tsp sweet smoked Spanish paprika 2.50 grams
• 1/2 tsp ground cumin 1.50 grams
• 1 can tomato sauce 15 oz / 425 grams
• 2 cans chickpeas (garbanzo beans) 15.5 oz / 425 grams
• 3 oz fresh spinach 100 grams
• sea salt & black pepper

Instructions

1. Add the eggs into a sauce pan, fill with enough water to barely cover the eggs, heat with a high heat, once it comes to a boil, place a lid on the pan and turn off the heat, let the eggs sit for 10 to 11 minutes to end up with perfectly hard boiled eggs

2. In the meantime, drain the cans of chickpeas into a colander and rinse under water, roughly chop the spinach, finely chop the onion and thinly slice the garlic

3. Heat a large fry pan with a medium heat and add in the olive oil

4. After a couple of minutes add in the chopped onion and garlic, mix continuously, after 3 to 4 minutes and the onion is translucent, add in the sherry vinegar, paprika and cumin, quickly mix together, then add in the drained chickpeas, canned tomato sauce and season with sea salt & black pepper, mix together, then place a lid on the pan and lower to a low medium heat

5. After simmering the chickpeas for about 10 minutes remove the lid, add in the spinach, all in a flat layer over the tomato chickpeas, place the lid back on the pan and simmer for another 2 to 3 minutes or until the spinach is lightly steamed, then remove the lid and mix everything together until well mixed

6. Serve directly out of the pan or transfer into serving dishes, garnished with the hard boiled eggs cut in half, enjoy!

Recipe Notes

Get the Spanish Paprika I used to make this Recipe (25% OFF Your Order if You Purchase through this Link)

Nutrition Facts

One-Pan Tomato Chickpea Skillet

Amount Per Serving

Calories 333 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 2g13%

Trans Fat 0.01g

Polyunsaturated Fat 3g

Monounsaturated Fat 7g

Cholesterol 82mg27%

Sodium 929mg40%

Potassium 839mg24%

Carbohydrates 39g13%

Fiber 12g50%

Sugar 5g6%

Protein 16g32%

Vitamin A 2856IU57%

Vitamin C 16mg19%

Calcium 140mg14%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.

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