Chickpea and spinach pan

Chickpea and spinach pan: a quick, well-spiced recipe with chickpeas, baby spinach, onion, garlic, lemon and yoghurt.

At a glance

• Serves 2
• Prep time: 5 min
• Cooking time: 10 min
• Total time: 15 min
• Calories: 340 kcal per serving
• Protein: 18 g
• Fat: 12 g
• Carbs: 42 g

Ingredients

• 1 tin of chickpeas
• 150 g baby spinach
• 1 onion
• 2 garlic cloves
• 1 unwaxed lemon
• 100 g natural yoghurt or Greek yoghurt
• 2 tbsp olive oil
• 1 tsp paprika
• Salt, black pepper

Method

You’ll need: frying pan · chopping board · knife · sieve · grater

1. Tip the chickpeas into a sieve, rinse and drain well. Wash the baby spinach, finely dice the onion, chop the garlic and get the lemon ready.
2. Gently heat the olive oil in a frying pan. Cook the onion until soft and translucent, then briefly toast the garlic and paprika with it.
3. Add the chickpeas to the pan and mix everything well. Season with salt and black pepper and cook for a little longer.
4. Fold in the baby spinach a handful at a time until it wilts. Add a little lemon juice and check the seasoning again.
5. Stir the yoghurt with a little lemon zest or lemon juice until smooth. Season lightly with salt and pepper if you like.
6. Serve the chickpea pan hot, with the yoghurt spooned over or on the side.

Good to know

This is the kind of meal I especially like on long days. Warm, uncomplicated and on the table in no time. The squeeze of lemon at the end makes the pan lovely and fresh.

Swaps

Natural yoghurt → Greek yoghurt (more protein, creamier texture); baby spinach → kale (more fibre, stronger flavour); chickpeas → white beans (similar fibre content, a little softer); olive oil → ghee (heat-stable and aromatic)

Allergens

The recipe is gluten-free as long as all the ingredients are unprocessed; the yoghurt contains milk. Usually fine for children, and fine in pregnancy with pasteurised yoghurt.