Chickpea Spinach Burst Tomato Skillet

Creamy chickpeas in jammy tomatoes with wilted spinach. Let the tomatoes collapse into a sauce before adding chickpeas.

Why you’ll love this recipe

• Creamy chickpeas in jammy tomatoes with wilted spinach.
• Let the tomatoes collapse into a sauce before adding chickpeas.
• Makes 2 servings with measured ingredients and clear timing.

What you’ll need

Keep everything measured and close by before you start. You’ll find the full quantities in the printable recipe card below.

• 1 15-oz can canned chickpeas, drained
• 3 cups spinach
• 2 tomatoes, diced
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/8 tsp black pepper

Let’s make it

1. 01

   Heat oil in a skillet over medium-high

   Heat oil in a skillet over medium-high. Add tomatoes and cook 5–7 minutes until juicy and softened.

2. 02

   Stir in drained chickpeas and simmer 4 minutes

   Stir in drained chickpeas and simmer 4 minutes.

3. 03

   Cook it through

   Mash a small spoonful of chickpeas against the pan to thicken the juices.

4. 04

   Fold in spinach and stir 1–2 minutes until wilted

   Fold in spinach and stir 1–2 minutes until wilted. Serve in shallow bowls.

5. 05

   Finish and serve

   Taste and finish with the measured salt and black pepper; use less salt if a prepared sauce is already salty.

Make It Even Better

Let the tomatoes collapse into a sauce before adding chickpeas.

Make it your own

Use drained canned white beans instead of chickpeas.

What to serve with it

Serve immediately in a single layer on warm plates to protect the browned surfaces. Cut a portion open at the table to show the tender center.

Storage & reheating

Refrigerate in a shallow covered container within 2 hours and use within 3 days. Reheat cooked leftovers to 165°F throughout; keep any raw salad garnish separate.