Greek Chickpea Skillet
3
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
One of the easiest vegetarian dinners you can make is also one of the most delicious. Here, five simple ingredients—onion, chickpeas, spinach, lemon, and feta—come together for a deeply satisfying dish. It has plenty of sunny citrus flavour without veering into too-sharp territory. To create the saucy effect, we leave one can of chickpeas undrained, and half of the cheese is stirred into the dish to melt into the sauce.
Ingredients
Olive oil
1 tbsp(s)
Red onion
1 cup(s), sliced
Kosher salt
¼ tsp(s)
Black pepper
¼ tsp(s)
Canned drained chickpeas
30 oz, (2 [15-oz] cans), divided
Baby spinach
10 oz
Lemon zest
2 tsp(s)
Fresh lemon juice
2 tbsp(s)
Crumbled feta cheese
½ cup(s), divided
Instructions
1
Heat the oil in a large skillet over medium. Add the onion, salt, and black pepper; cook until the onion is crisp-tender, stirring occasionally, about 5 minutes.
2
Drain one can of chickpeas and leave the other can undrained. Add the chickpeas (and the liquid from one can) to the skillet. Bring to a boil. Gradually add the spinach, stirring until the spinach wilts. Stir in the lemon zest and juice and half of the cheese. Sprinkle the remaining cheese on top.
3
Serving size: 1 ⅛ cups
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