The most useful weeknight recipe is often the one that can survive a missing ingredient. This chickpea and spinach skillet starts with pantry staples, comes together in one pan, and works over rice, with toast, or alongside a baked potato.
Gather The Simple Ingredients
Set out one tablespoon of olive oil, one small chopped onion, two minced garlic cloves, one 14-ounce can of diced tomatoes, and two drained 15-ounce cans of chickpeas. You’ll also need about four packed cups of spinach, half a teaspoon of ground cumin, and black pepper. Keep salt nearby, but taste before adding it because canned ingredients can vary.
Cook It In One Pan
Warm the oil in a skillet over medium heat and cook the onion until softened, stirring occasionally. Add the garlic and cumin for about 30 seconds, then stir in the tomatoes and chickpeas. Let the mixture simmer gently for 10 to 12 minutes, stirring now and then, until the sauce thickens slightly.
Finish And Make It Yours
Fold in the spinach a handful at a time and cook just until wilted. Taste, then adjust with black pepper, a squeeze of lemon, or a pinch of salt; chili flakes are an easy optional addition for anyone who likes heat. Serve while warm over rice or with whole-grain toast, and refrigerate leftovers promptly in a covered container.
This is a template, not a test: frozen spinach can stand in for fresh, and cooked onion can be skipped when time is tight. If using frozen spinach, thaw it and squeeze out excess water before adding it so the skillet stays thick. For a meal that stretches further, add a side of fruit or another vegetable you already have.
