Mediterranean Chickpea and Spinach Skillet

1. 1
   prep

   Soak and cook the chickpeas.

   Soak dried chickpeas in plenty of water overnight or for 8 hours. Drain and rinse. Pressure cook with 2 cups of fresh water for 15 minutes until tender but not mushy. Drain and set aside.

   TIPCook chickpeas a day ahead and refrigerate to make this a true 30-minute weeknight dinner.
2. 2
   saute · ~5 min

   Sauté the onions and aromatics.

   1.Heat olive oil in a large skillet over medium heat.

   2.Add chopped onion and cook until softened and translucent, about 4 minutes.

   3.Stir in minced garlic and cook until fragrant, about 30 seconds.
3. 3
   saute · ~9 min

   Bloom the spices and build the tomato base.

   1.Add smoked paprika, cumin seeds, and chili flakes. Stir constantly for 1 minute until aromatic.

   2.Add chopped tomatoes and tomato paste. Cook, stirring occasionally, until tomatoes break down and the mixture thickens, about 6 to 8 minutes.

   TIPLet the tomatoes cook down until the oil starts to separate at the edges — that's where the deep flavor lives.
4. 4
   simmer · ~8 min

   Simmer the chickpeas in the sauce.

   1.Add the cooked chickpeas, salt, and water to the skillet. Stir to coat evenly.

   2.Bring to a gentle simmer, cover, and cook for 8 minutes so the chickpeas absorb the flavors. Stir once halfway through.
5. 5
   simmer · ~2 min

   Wilt the spinach into the skillet.

   1.Add the chopped spinach in handfuls, stirring gently until each addition wilts.

   2.Cook uncovered for 2 minutes until all spinach is tender and bright green.

   TIPDon't overcook the spinach — it should be just wilted and still vibrant.
6. 6
   garnish

   Finish with lemon, pepper, and fresh parsley.

   Remove the skillet from heat. Stir in fresh lemon juice and a grind of black pepper. Taste and adjust seasoning. Scatter chopped parsley over the top and serve directly from the skillet.

   TIPA final drizzle of good extra-virgin olive oil right before serving adds richness.

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