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Chickpea Skillet with Greek Yogurt & Spinach

Course Main Course
Cuisine Mediterranean
Prep Time 5 minutes
Cook Time 15 minutes
Servings 2
Author Albert Bevia @ Spain on a Fork

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

  1. 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

  2. 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

  3. 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!