Community recipe
Quick One-Pan Chickpea and Vegetable Skillet
A fast Mediterranean-inspired skillet of tender vegetables and chickpeas in a garlicky tomato sauce, sized as a satisfying single-serving meal.
- Serves
- 1
- Prep
- 10 min
- Cook
- 14 min
- Difficulty
- easy
Get ready
Ingredients
- 1 cup zucchini, diced
- 0.5 cup bell pepper, diced
- 2 garlics, minced
- 1 cup baby spinach
- 1 tbsp olive oil
- 1 cup zucchini, diced
- 0.5 cup bell pepper, diced
- 2 garlics, minced
- 1 cup chickpea, drained and rinsed
- 0.5 cup tomato sauce
- 0.5 tsp dried oregano
- 0.25 tsp salt
- 0.13 tsp black pepper, freshly ground
- 1 cup baby spinach
Make it
Instructions
- 01
Prepare the vegetables
Dice 1 cup zucchini, diced and 0.5 cup bell pepper, diced. Mince 2 items garlics, minced and set aside 1 cup baby spinach for the final minute of cooking.
- 02
Sauté the base
Heat 1 tbsp olive oil in a medium skillet over medium heat. Cook 1 cup zucchini, diced and 0.5 cup bell pepper, diced until lightly softened, stirring occasionally. Stir in 2 items garlics, minced and cook just until fragrant.
- 03
Simmer the skillet
Add 1 cup chickpea, drained and rinsed, 0.5 cup tomato sauce, 0.5 tsp dried oregano, 0.25 tsp salt, and 0.125 tsp black pepper, freshly ground. Stir well and simmer gently until the sauce thickens slightly and the contents are hot throughout.
- 04
Wilt and serve
Fold in 1 cup baby spinach and cook only until wilted. Serve immediately from the skillet.
