Description
1 can (15 oz) chickpeas, drained and rinsed
1 tablespoon olive oil
3 cloves garlic, minced
1/2 teaspoon red pepper flakes (optional)
1/2 cup sun-dried tomatoes, chopped
2 cups fresh spinach
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 cup heavy cream (or coconut milk for dairy-free)
1/4 cup grated Parmesan cheese (optional)
Salt and black pepper, to taste
1 tablespoon lemon juice
Directions
Heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes, cooking for 1 minute until fragrant.
Stir in the sun-dried tomatoes, oregano, and basil. Cook for another 2 minutes.
Add chickpeas and stir to coat with the seasonings. Cook for 3–4 minutes.
Pour in the heavy cream and bring to a gentle simmer. Cook for 5 minutes, stirring occasionally.
Stir in the spinach and Parmesan cheese (if using), allowing the spinach to wilt. Season with salt, black pepper, and lemon juice.
Serve warm with crusty bread, over rice, or on its own.
Prep Time: 5 minutes, Cooking Time: 15 minutes, Total Time: 20 minutes, Kcal: 380 per serving, Servings: 4
Step-by-Step Guide
Follow these detailed instructions for a perfect creamy chickpea skillet.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, stirring constantly for about 1 minute until fragrant but not browned.
- Add the chopped sun-dried tomatoes, dried oregano, and dried basil to the skillet. Cook for 2 minutes to allow the tomatoes to soften and the herbs to bloom in the oil.
- Add the drained chickpeas to the skillet. Stir well to coat them in the flavorful oil and cook for 3-4 minutes, letting them develop a slight texture.
- Pour in the heavy cream (or coconut milk) and bring the mixture to a gentle simmer. Let it cook for 5 minutes, stirring occasionally, to allow the sauce to thicken slightly.
- Reduce the heat to low. Stir in the fresh spinach and optional Parmesan cheese. Cook just until the spinach wilts, about 1-2 minutes.
- Remove the skillet from heat. Season with salt, black pepper, and the tablespoon of lemon juice. Taste and adjust seasoning before serving.
Serving Suggestions
This versatile dish pairs beautifully with several sides. For a classic meal, serve it with a slice of warm, crusty bread to soak up the creamy sauce. It also makes an excellent topping for a bed of fluffy rice, quinoa, or pasta. For a low-carb option, try it over zucchini noodles or roasted spaghetti squash. Garnish with extra Parmesan, fresh basil, or a sprinkle of chopped parsley.
How-to Summary
Sauté garlic and spices, bloom sun-dried tomatoes and herbs, toast chickpeas, simmer in cream, wilt spinach, and finish with lemon juice and seasoning for a quick, 20-minute, creamy vegan skillet dinner.
Frequently Asked Questions
Can I use canned coconut milk instead of heavy cream?
Absolutely. Full-fat canned coconut milk is the best dairy-free substitute, providing a similar rich and creamy texture.
How can I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of water or cream to loosen the sauce.
What can I use instead of sun-dried tomatoes?
You can substitute with 1/4 cup of tomato paste (added with the garlic) or use roasted red peppers for a different sweet and smoky flavor.
Is this recipe freezer-friendly?
We do not recommend freezing this dish, as the creamy sauce may separate and the spinach will become mushy upon thawing.
How can I add more protein to this meal?
Add 1-2 cups of shredded cooked chicken or sliced cooked sausage when you add the chickpeas. For a plant-based boost, stir in a cup of cooked lentils.
Common Mistakes to Avoid
- Burning the Garlic: Cook garlic only until fragrant (about 1 minute). Burnt garlic will make the entire dish taste bitter.
- Overcooking the Spinach: Add spinach last and just wilt it. Overcooking makes it slimy and drains its vibrant color.
- Skipping the Acid: The lemon juice at the end is crucial. It brightens the rich, creamy sauce and balances the flavors.
- Using Low-Fat Dairy Substitutes: Low-fat milk or cream alternatives will not thicken properly and can curdle. Stick with full-fat options.
Conclusion
This creamy sun-dried tomato and spinach chickpea skillet is the ultimate solution for a satisfying, flavorful, and fast weeknight dinner. With simple ingredients and a straightforward process, it delivers restaurant-quality taste in under 20 minutes. Its flexibility with dietary preferences and serving options makes it a reliable recipe you’ll return to again and again. Give it a try tonight for a meal that is both comforting and impressively easy.
