Lemon Garlic Chickpea Skillet (Print version)

A handful of mashed chickpeas thickens this lemon garlic skillet without flour.

# Ingredients:

Ingredients

01 - 480 g drained chickpeas
02 - 1 tbsp olive oil
03 - 1 onion, finely diced
04 - 3 garlic cloves, minced
05 - 200 ml vegetable broth
06 - 100 ml heavy cream
07 - 150 g baby spinach
08 - 2 tbsp lemon juice
09 - ½ tsp ground cumin
10 - ¼ tsp black pepper

# Instructions:

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

# Good to know:

01 - Includes 0 minutes resting or cooling time.

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