Chickpea Skillet with Greek Yogurt & Spinach
This Chickpea Skillet with Greek Yogurt & Spinach is loaded with flavors, easy to make and comes together in 20 minutes. Made with simple ingredients.
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tbsp extra virgin olive oil (30 ml)
- 3 cloves garlic
- 1/2 onion
- 4 cups fresh bagged spinach (5 oz | 150 grams)
- 15 oz can cooked chickpeas (400 grams)
- 1/4 cup vegetable broth (60 ml)
- 1/2 cup Greek yogurt (125 grams)
- sea salt
- black pepper
Instructions
- 1
Drain one 15 oz can of chickpeas into a sieve and rinse under cold running water, finely mince 3 cloves of garlic, finely dice 1/2 of an onion and reserve 4 cups of fresh bagged spinach
- 2
Heat a fry pan with a medium heat and add in 2 tablespoons of extra virgin olive oil, after 2 minutes add in the diced onions & minced garlic, mix with the olive oil, after 3 minutes and the onions are translucent, start adding the spinach, add it in batches so it doesn´t overflow out of the pan, as it welts, add more spinach, once all the spinach has been added, add the chickpeas into the pan and season with sea salt & black pepper, gently mix together until well combined, then add in a 1/4 cup of vegetable broth and let it simmer
- 3
After simmering for 4 to 5 minutes and the broth has reduced in half, turn off the heat, then add in 1/2 cup of Greek yogurt (at room temperature) and season the yogurt with a kiss of sea salt and some freshly cracked black pepper, gently mix together until well combined, serve directly out of the pan, enjoy!