Lemon Garlic Chickpea Skillet

A handful of mashed chickpeas thickens this lemon garlic skillet without flour. Spinach wilts into the creamy sauce at the end, and lemon juice added off the heat keeps the flavor bright.

Ingredients

• 480 g drained chickpeas
• 1 tbsp olive oil
• 1 onion, finely diced
• 3 garlic cloves, minced
• 200 ml vegetable broth
• 100 ml heavy cream
• 150 g baby spinach
• 2 tbsp lemon juice
• ½ tsp ground cumin
• ¼ tsp black pepper

Method

1. Heat oil in a wide skillet over medium heat. Add onion and cook 6–8 minutes until soft.
2. Stir in garlic and cumin for 1 minute. Add chickpeas and broth and simmer for 5 minutes.
3. Mash about one-quarter of the chickpeas against the side of the pan to thicken the sauce. Stir in cream.
4. Add spinach in handfuls and stir over low heat until wilted, about 2 minutes.
5. Remove from heat and stir in lemon juice and pepper. Taste before adding optional salt because broth varies.
6. Serve hot while the chickpeas are creamy and the spinach is tender. Add a spoonful of water if the sauce thickens while standing.
7. Refrigerate cooled leftovers within two hours for up to three days. Reheat gently until hot throughout.

Rinse the canned chickpeas

Drain and rinse before measuring the 480 g needed. This removes the packing liquid and gives more control over the sauce consistency.

Mash a small portion

Crushing a few chickpeas releases starch that helps the sauce cling. Leave most whole so the dish keeps its texture.

Finish with lemon

Add the juice after taking the pan off the heat. Taste and stir thoroughly so the citrus is distributed through the cream sauce.

FAQs

How many servings does this make?

Makes 4 servings using the pan or equipment listed.

What should I check before serving?

Serve hot while the chickpeas are creamy and the spinach is tender. Add a spoonful of water if the sauce thickens while standing.

How should I store leftovers?

Refrigerate cooled leftovers within two hours for up to three days. Reheat gently until hot throughout.