Ingredients
Scale
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1 medium zucchini, sliced
- 1 cup cherry tomatoes, halved
- 1 can chickpeas, drained and rinsed
- 2 handfuls baby spinach
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and black pepper, to taste
- Juice of half a lemon
- Cooked quinoa or rice, for serving
- Fresh parsley or cilantro, for garnish
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add diced onion and cook until translucent, about three minutes.
- Stir in minced garlic and cook for thirty seconds until fragrant.
- Add bell pepper and zucchini and sauté until they begin to soften, about five minutes.
- Toss in cherry tomatoes and cook until they release juices, about two minutes.
- Add chickpeas, ground cumin, smoked paprika, salt and pepper, and stir to combine.
- Cook until chickpeas are warmed through and flavors meld, about three minutes.
- Fold in baby spinach and cook until wilted.
- Remove from heat and squeeze lemon juice over the pan.
- Serve over warm cooked quinoa or rice and garnish with fresh parsley or cilantro.
Notes
Use canned or pre-cooked quinoa to save more time. This skillet stores well for up to three days in the refrigerator. Portion into single-served containers for meal prep.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mediterranean
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg