Lebanese Chickpea and Spinach Skillet Supper
A healthy and hearty Lebanese-inspired skillet supper featuring steamed chickpeas and fresh spinach sautéed with garlic, lemon, and traditional spices for a bright, comforting weeknight meal. This dish highlights seasonal greens and offers a satisfying vegetarian option.
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Overview
This Lebanese Chickpea and Spinach Skillet Supper combines nutrient-packed chickpeas with fresh seasonal spinach, garlic, and zesty lemon, infused with traditional Lebanese spices. The dish is cooked in a single skillet for an easy, healthy, and flavorful meal that is perfect for weeknights.
Why you’ll love it
- Ready in under 30 minutes for a quick but satisfying dinner.
- Vegetarian and packed with plant-based protein and iron-rich spinach.
- Bright flavors from fresh lemon and warm spices provide authentic Lebanese taste.
- Simple clean ingredients highlight seasonal produce and healthy cooking techniques like steaming and stir-frying.
Ingredient notes
- Chickpeas: Use canned chickpeas for convenience, drained and rinsed well. You can also use freshly cooked chickpeas.
- Spinach: Fresh baby spinach works best for quick cooking and a tender texture.
- Lebanese spices: Typically a blend of ground cumin, sumac, and a hint of cinnamon. You can adjust spice quantities based on taste.
- Garlic & lemon: Fresh garlic and lemon juice brighten and deepen the dish's flavors.
Serving & storage
Serve this skillet supper hot as a standalone main or with warm pita bread or rice. If storing leftovers, cool completely before refrigerating in an airtight container; consume within 2 days for best flavor and safety. Reheat gently on the stove or microwave until steaming hot (minimum 74°C / 165°F) before serving.
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Chef tips
- Use fresh lemon juice for the best bright flavor; bottled lemon juice can be added but fresh is preferable.
- If spinach isn’t in season, you can substitute with kale or Swiss chard, adjusting cooking time to ensure tenderness.
- To boost protein further, add a handful of toasted pine nuts or slivered almonds as garnish.
- Ensure canned chickpeas are well rinsed to reduce sodium and improve flavor.
- This dish pairs wonderfully with warm flatbread, you can lightly toast pita to serve on the side.
Ingredients
- 2 tablespoons (30 ml) olive oilextra virgin olive oil
- 4 garlic cloves, mincedfresh garlic
- 1 teaspoon ground cuminLebanese spices
- 1/2 teaspoon ground sumacLebanese spices
- 1/4 teaspoon ground cinnamonLebanese spices
- 1 can (400 g / 14 oz) chickpeas, drained and rinsedcanned chickpeas
- 200 g (7 oz) fresh baby spinachbaby spinach
- Juice of 1 medium lemon (about 30 ml)fresh lemon juice
- Salt and freshly ground black pepper, to tasteseasoning
- Optional: chopped fresh parsley, to garnishfresh parsley
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Equipment
- large skillet
- wooden spoon or spatula
- measuring spoons
- knife and cutting board
Nutrition per serving
- Calories280
- Protein12 g
- Carbs34 g
- Fat8 g
Step-by-step
Step 1
Heat the olive oil in a large skillet over medium heat until shimmering.Step 2
Add the minced garlic and sauté, stirring frequently, until fragrant and golden, about 1 minute.Step 3
Stir in the ground cumin, sumac, and cinnamon, cooking for 30 seconds to release the spices’ aroma.Step 4
Add the drained chickpeas to the skillet and stir to coat with the garlic and spices. Cook for 3 minutes, stirring occasionally to heat through.Step 5
Add the fresh baby spinach in batches, stirring and allowing each batch to wilt down before adding more, about 4-5 minutes total.Step 6
Squeeze in the lemon juice and season with salt and freshly ground black pepper to taste. Stir well to combine and heat through for 1 more minute.Step 7
Remove from heat and garnish with chopped fresh parsley if desired. Serve immediately.
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