Chickpea Lemon Skillet (Printable version)

Protein-packed skillet with chickpeas, vegetables, and zesty lemon for a quick wholesome meal.

# What you'll need:

→ Legumes

01 - 2 cans (15 oz each) chickpeas, drained and rinsed

→ Vegetables

02 - 1 medium red onion, finely sliced
03 - 2 cloves garlic, minced
04 - 1 large red bell pepper, diced
05 - 2 cups baby spinach, roughly chopped
06 - 1 medium zucchini, diced

→ Seasonings & Aromatics

07 - 1 teaspoon ground cumin
08 - 1/2 teaspoon smoked paprika
09 - 1/4 teaspoon ground black pepper
10 - 3/4 teaspoon sea salt (or to taste)
11 - 1/4 teaspoon chili flakes (optional)

→ Liquids & Fats

12 - 2 tablespoons olive oil
13 - Juice and zest of 1 large lemon
14 - 1/4 cup vegetable broth (or water)

→ Garnishes

15 - 2 tablespoons fresh parsley, chopped
16 - Lemon wedges, for serving

# Directions:

01 - Heat olive oil in a large skillet over medium heat. Add the sliced onion and sauté for 2 minutes until softened.
02 - Stir in the garlic and red bell pepper. Cook for 3–4 minutes until the pepper begins to soften.
03 - Add the zucchini and cook for another 3 minutes, stirring occasionally.
04 - Sprinkle in the cumin, smoked paprika, black pepper, salt, and chili flakes (if using). Stir to coat the vegetables evenly with the spices.
05 - Add the drained chickpeas and vegetable broth. Stir, then cover and let simmer for 5 minutes.
06 - Uncover, add the chopped spinach, lemon juice, and zest. Stir and cook for 2–3 minutes until the spinach wilts and everything is heated through. Adjust salt and lemon to taste.
07 - Remove from heat. Sprinkle with chopped parsley and serve with lemon wedges.

# Expert Advice:

01 -
  • Everything happens in one pan so cleanup is practically nonexistent
  • The combination of smoky paprika and bright lemon makes every bite exciting
  • It keeps beautifully for meal prep and actually tastes better the next day
02 -
  • Do not add the lemon juice until the very end or it will lose its bright punch
  • Letting the vegetables cook in stages prevents everything from becoming a uniform mush
  • The skillet will continue cooking the spinach even after you remove it from heat
03 -
  • Zest your lemon before squeezing it to get every bit of flavor
  • Toast the spices for 30 seconds after adding them to wake up their oils
  • Taste and adjust the seasoning before serving as chickpeas can vary in saltiness

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