Crisp-Edge Lemon Chickpea Skillet with Herbed Yogurt

Ingredients

• canned chickpeas, drained and rinsed2 cans (15 oz / 425 g each)
• olive oil2 tablespoons
• garlic, finely chopped3 cloves
• smoked paprika1 teaspoon
• baby spinach5 packed cups
• lemon, zested and juiced1 large
• plain yogurt3/4 cup
• fresh dill, chopped2 tablespoons
• salt1 teaspoon
• black pepper1/2 teaspoon
• feta, crumbled1/2 cup

Method

1. 1Whisk the yogurt with half the lemon juice, half the dill, a pinch of salt, and a little black pepper; set aside.
2. 2Heat olive oil in a large skillet over medium-high heat and add the chickpeas in a single layer.
3. 3Cook without stirring for 3 to 4 minutes, then toss and cook until the chickpeas are deeply golden in spots.
4. 4Stir in the garlic and smoked paprika and cook for 30 seconds until fragrant.
5. 5Add the spinach and remaining lemon juice, then toss just until the greens wilt.
6. 6Season with salt and pepper, top with feta, lemon zest, and the remaining dill, and serve with the yogurt on the side or drizzled over.
7. 7If the skillet looks dry, add 1 to 2 tablespoons water to help the spinach collapse evenly.

Tips

• Dry the chickpeas well before cooking so they crisp instead of steam.
• For extra texture, finish with toasted sunflower seeds or pumpkin seeds.
• Serve over rice, flatbread, or roasted potatoes if you want it more filling.

Nutrition