Ingredients
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1 can (15 oz) chickpeas, drained and rinsed chickpeas1 can (15 oz) chickpeas, drained and rinsed
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1 cup cherry tomatoes, halved cherry tomatoes1 cup cherry tomatoes, halved
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2 cups fresh spinach spinach2 cups fresh spinach
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1 small red onion, finely chopped red onion1 small red onion, finely chopped
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2 cloves garlic, minced garlic2 cloves garlic, minced
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1 tablespoon capers, drained capers1 tablespoon capers, drained
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1 tablespoon sun-dried tomatoes, chopped sun-dried tomatoes1 tablespoon sun-dried tomatoes, chopped
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2 tablespoons fresh basil, chopped basil2 tablespoons fresh basil, chopped
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1 tablespoon fresh parsley, chopped parsley1 tablespoon fresh parsley, chopped
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1 teaspoon dried oregano dried oregano1 teaspoon dried oregano
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1/2 teaspoon crushed red pepper flakes (optional) crushed red pepper flakes1/2 teaspoon crushed red pepper flakes (optional)
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2 tablespoons extra virgin olive oil extra-virgin olive oil2 tablespoons extra virgin olive oil
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Salt and black pepper, to taste saltSalt and black pepper, to taste
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Lemon wedges, for serving lemonLemon wedges, for serving
Directions
Serve the skillet directly from the pan with lemon wedges on the side for a fresh, zesty kick. Pair with crusty gluten-free bread or enjoy as is for a hearty, protein-rich breakfast. For extra flavor, add a sprinkle of nutritional yeast or vegan parmesan before serving. This recipe is easily customizable with other seasonal vegetables or fresh herbs.
Steps
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1
Done
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Heat the olive oil in a large skillet over medium heat. |
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2
Done
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Add the chopped red onion and sauté for 2-3 minutes until translucent. |
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3
Done
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Stir in the garlic, sun-dried tomatoes, and capers, and cook for another minute. |
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4
Done
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Add the cherry tomatoes and cook until they start to soften, about 3 minutes. |
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5
Done
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Add the chickpeas, oregano, and crushed red pepper flakes (if using). Cook for 5-6 minutes, stirring occasionally. |
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6
Done
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Add the fresh spinach and cook until wilted, about 2 minutes. |
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7
Done
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Season with salt and black pepper to taste. Stir in the chopped basil and parsley. |
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8
Done
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Serve warm with a squeeze of fresh lemon juice and extra herbs if desired. |
