One-Pan Tomato Chickpea Skillet | Healthy & Delicious 20 Minute Recipe

By Spain on a Fork · 20 min

Ingredients

Instructions

1. Put the eggs in a saucepan, add just enough water to barely cover them and bring to a boil over high heat. Cover, turn off the heat and let them sit for 10-11 minutes to hard boil.
2. Meanwhile, drain and rinse the chickpeas, roughly chop the spinach, finely chop the onion and thinly slice the garlic.
3. Heat olive oil in a large frying pan over medium heat.
4. After a couple of minutes, add the chopped onion and garlic and stir constantly. When the onion is translucent (3-4 minutes), add the sherry vinegar, paprika and cumin and mix quickly. Then add the drained chickpeas and tomato sauce, season with salt and pepper and stir.
5. Cover and lower to medium-low heat. Simmer the chickpeas for about 10 minutes.
6. Remove the lid, spread the spinach in a flat layer over the chickpeas, cover again and simmer 2-3 minutes until lightly wilted. Remove the lid and stir everything together.
7. Serve straight from the pan or in dishes, topped with the hard-boiled eggs cut in half.

Summarized from Spain on a Fork's video. Watch it for the details.

More recipes with

GarlicOnionEggSpinachChickpeaTomato sauce