Description
Hello, kitchen friend! This one-pan Tuscan chickpea skillet feels like a warm hug from Italy without ever leaving your home. Plump chickpeas swim in a rich, herb-infused tomato cream sauce with sundried tomatoes and fresh greens. It’s comforting, plant-powered, and perfect for a quick weeknight dinner or a cozy meal with friends. Let’s bring a little Tuscan sunshine to your table!
Ingredients
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2 cans chickpeas (drained and rinsed) or 3 cups cooked chickpeas
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2 tbsp olive oil (or oil from sundried tomato jar for extra flavor)
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1 small onion, diced
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3 garlic cloves, minced
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½ cup oil-packed sundried tomatoes, chopped
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2 tbsp tomato paste (or ½ cup tomato sauce)
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½ cup vegetable broth
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1 tsp Italian seasoning (or ½ tsp oregano + ½ tsp thyme)
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½ tsp smoked paprika
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2 cups fresh spinach (or basil, kale, or Swiss chard)
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2 tbsp nutritional yeast or grated parmesan (optional)
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Salt and pepper, to taste
Instructions
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Heat the oil: In a 10-12 inch skillet, warm the olive oil over medium heat until shimmering.
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Sauté onion: Add diced onion and cook, stirring occasionally, until soft and translucent, about 5 minutes.
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Add garlic and sundried tomatoes: Stir in minced garlic and chopped sundried tomatoes. Cook for 2 minutes, stirring constantly to prevent garlic from browning.
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Bloom the tomato paste & spices: Push the onion mixture to one side of the skillet. Add tomato paste, Italian seasoning, and smoked paprika in the cleared space. Let it cook for 1 minute, stirring to “bloom” the flavors.
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Add chickpeas and broth: Stir chickpeas and vegetable broth into the skillet, mixing everything together. Bring to a gentle simmer and cook for 5-7 minutes to let the flavors meld and sauce thicken slightly.
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Add greens and cheese: Remove skillet from heat. Stir in fresh spinach (or other greens) until just wilted, about 1 minute. Mix in nutritional yeast or parmesan if using.
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Season: Taste and adjust seasoning with salt and pepper. Add a splash of balsamic vinegar for brightness if desired.
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Serve: Enjoy straight from the skillet or serve over creamy polenta, couscous, pasta, or crusty bread.
Notes
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Rinse chickpeas well to avoid watery sauce. Drain thoroughly or shake in a colander like maracas!
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To make it creamier, replace half the broth with unsweetened plant milk like cashew or oat milk.
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Want a protein boost? Add cooked shredded chicken or browned Italian sausage.
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For spice lovers, toss in ½ tsp crushed red pepper flakes with the garlic.
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Store leftovers in an airtight container in the fridge for up to 3 days; flavors deepen overnight!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 280 Cal per serving
- Fat: 10g
- Carbohydrates: 25g
- Fiber: 8g
- Protein: 12g