Introduction

“I was totally in the dark on this!”
That was my first reaction when I realized how something so simple could turn into a deeply satisfying meal. This one-pan chickpea skillet proves that you don’t need complicated steps or fancy ingredients to create bold flavor. It’s quick, nourishing, and perfect for those nights when you want real food without the stress.

Ingredients:

2 tablespoons olive oil

1 small red onion, finely chopped

3 cloves garlic, minced

1 teaspoon smoked paprika

½ teaspoon ground cumin

¼ teaspoon chili flakes (optional)

1 can (15 oz) chickpeas, drained and rinsed

1 cup diced bell peppers (any color)

1 cup fresh spinach or kale

Salt and black pepper, to taste

Juice of ½ lemon

Fresh parsley or cilantro for garnish

Instructions:

Heat olive oil in a large skillet over medium heat.

Add chopped onion and sauté for 3–4 minutes until soft and fragrant.

Stir in garlic, smoked paprika, cumin, and chili flakes. Cook for 30 seconds to release the spices’ aroma.

Add chickpeas and bell peppers. Cook for 6–8 minutes, stirring occasionally, until chickpeas are lightly crisped.

Fold in spinach or kale and cook until just wilted.

Season with salt, pepper, and lemon juice. Remove from heat.

Garnish with fresh herbs and serve warm.

Serving and Storage Tips:

Serve as a main dish with crusty bread or over rice or quinoa.

Makes an excellent filling for wraps or pita pockets.

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheat gently on the stovetop for best texture.

Variations: