Skillet spinach and chickpeas with cherry tomatoes
1
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Ready in only 25 minutes, you can easily make this dish a regular item on your dinner table. Enjoy as a side dish with roasted chicken, seared fish, or serve as a main with a side salad for a lovely weeknight vegetarian meal. The familiar flavors marry well and have a brightly contrasting presentation. It is served here warm but can also be eaten at room temperature, making it ideal for summer cookouts or potlucks. Make sure to get as much moisture from the frozen spinach as you can to avoid the excess liquid on the dish. Garnish with fresh thyme and lemon zest, if desired.
Ingredients
Olive oil
1 Tbsp
Uncooked onion
1 medium, chopped
Garlic clove
2 clove(s), minced
Chopped frozen spinach
10 oz, thawed and as much liquid squeezed out as possible
Canned chickpeas (garbanzo beans)
15½ oz, rinsed and drained
Cherry tomatoes
2 cup(s), halved
Lemon zest
1 tsp
Fresh lemon juice
2 Tbsp, or to taste
Fresh thyme
1 Tbsp, chopped
Kosher salt
1 tsp
Crushed red pepper flakes
½ tsp, or to taste
Instructions
1
In a large skillet, heat oil over medium heat; add onion and cook until softened, stirring a few times, about 5 minutes. Add garlic; cook, stirring, 1 minute.
2
Stir in spinach; cook, stirring a few times, 2 minutes. Stir in chickpeas, tomatoes, lemon zest, lemon juice, thyme, salt and pepper flakes; cook just until heated through, stirring once or twice, about 2 minutes.
3
Serving size: 1 cup
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