AI-generated serving inspiration; not a photograph of a tested recipe.
This skillet uses canned chickpeas, so most of the cooking time is simply reducing the tomatoes into a sauce. Mash a few beans with the spoon if you prefer a thicker mixture for scooping with bread.
An original demonstration recipe, not independently kitchen-tested. Images are AI-generated serving inspiration, not photographs of tested recipes. Our editorial approach.
Why you’ll love this recipe
Canned chickpeas make a fast, substantial base.
One pan handles the full recipe.
Ingredient notes
Five main ingredients, excluding oil, salt, and pepper.
Baby spinach needs no chopping.
Equipment you’ll need
Skillet
Wooden spoon
Colander
Helpful cooking tips
Let the tomatoes reduce before adding spinach.
Taste after simmering because canned tomato salt varies.
Make it your own
Variations
Top with crumbled feta; it adds an ingredient.
Substitutions
Use canned cannellini beans instead of chickpeas.
What to serve with it
Serve with toast or warm pita if desired.
Storage, freezing & reheating
In the refrigerator
Divide leftovers into shallow containers and refrigerate within 2 hours (within 1 hour if above 90°F / 32°C). Keep at 40°F / 4°C or colder and use within 3–4 days.
In the freezer
Freeze cooled portions in sealed freezer containers for up to 2 months for best quality. Thaw overnight in the refrigerator.
To reheat
Reheat a single portion in the microwave, loosely covered, stirring or turning halfway through. Heat to 165°F / 74°C throughout; add a spoonful of water if needed.
Frequently asked questions
Can I use frozen spinach?
Use about 1/2 cup thawed chopped spinach, squeezed dry, and stir it in until heated through.
Let’s get cooking
Chickpea Spinach Skillet for Two
Chickpeas and spinach warm in a tomato sauce for a quick pantry supper.
Prep time
5 min
Cook time
15 min
Total time
20 min
Servings
2
Difficulty
Easy
Cuisine
American home cooking
Original demonstration recipe, developed with AI assistance and not independently kitchen-tested.
Equipment
Skillet · Wooden spoon · Colander
Ingredients
US customary measurements. Check off ingredients as you go.
Step-by-step instructions
Heat oil in a skillet over medium heat. Stir garlic and paprika for 30 seconds.
Add tomatoes, chickpeas, salt, and pepper. Simmer uncovered for 10 minutes, stirring occasionally.
Mash a few chickpeas against the pan, then fold in spinach a handful at a time.
Cook 2–3 minutes until spinach wilts and the mixture is hot. Divide between two bowls.
Cook’s notes
Let the tomatoes reduce before adding spinach.
Taste after simmering because canned tomato salt varies.
Store: Divide leftovers into shallow containers and refrigerate within 2 hours (within 1 hour if above 90°F / 32°C). Keep at 40°F / 4°C or colder and use within 3–4 days.
Reheat: Reheat a single portion in the microwave, loosely covered, stirring or turning halfway through. Heat to 165°F / 74°C throughout; add a spoonful of water if needed.
The Everyday Table · https://theeverydaytable.xyz/recipes/chickpea-spinach-skillet-for-two.php
A reliable food thermometer takes the guesswork out of cooking. Choose sturdy measuring cups and lidded, shallow containers for leftovers. Use the pan size listed in the recipe for the best fit.
