Skillet Spinach and Chickpeas with Cherry Tomatoes
- Total Time
Enjoy this as a side dish to chicken or fish, or serve with a salad for a lovely weeknight vegetarian meal.
olive oil1 Tbsp
uncooked onion(s)1 cup(s), chopped
minced garlic1 Tbsp, chopped
chopped frozen spinach10 oz, defrosted and squeezed of excess water
canned drained chickpeas15 ½ oz, rinsed, drained
fresh cherry tomato(es)2 cup(s), halved
lemon zest1 tsp, grated
fresh lemon juice2 Tbsp
fresh thyme1 Tbsp, chopped
kosher salt1 tsp
red pepper flakes½ tsp, or to taste
- In a large skillet, heat oil over medium heat; add onions and cook until softened, stirring a few times, about 5 minutes. Add garlic; cook, stirring, 1 minute.
- 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. Yields about 1 cup per serving.