Spiced Chickpea & Spinach Skillet with Lemon-Tahini Drizzle

Ingredients

• 2 cans canned chickpeas(15oz each, drained and rinsed)
• 10 oz fresh spinach(baby spinach preferred)
• 1 medium yellow onion(chopped)
• 4 cloves garlic cloves(minced)
• 1 medium red bell pepper(chopped)
• 1 can canned diced tomatoes(14.5oz, undrained)
• 0.5 cup vegetable broth
• 2 tbsp olive oil
• 1.5 tsp ground cumin
• 1 tsp smoked paprika
• 0.5 tsp ground turmeric
• 0.75 tsp salt(or to taste)
• 0.5 tsp black pepper(freshly ground)
• 0.25 cup tahini
• 2 tbsp fresh lemon juice
• 2 tbsp water(or more, to thin)
• 0.25 tsp garlic powder
• 2 tbsp fresh parsley(chopped, for garnish)

Instructions

1. 1

   In a small bowl, whisk together tahini, lemon juice, 2 tablespoons water, garlic powder, and a pinch of salt until smooth. Add more water, 1 teaspoon at a time, until the sauce reaches your desired drizzling consistency; set aside.

2. 2

   Heat olive oil in a large skillet or Dutch oven over medium heat. Add chopped onion and red bell pepper, cooking for 5-7 minutes until softened.

3. 3

   Stir in minced garlic, ground cumin, smoked paprika, turmeric, salt, and black pepper. Cook for another minute until fragrant.

4. 4

   Add drained and rinsed chickpeas, canned diced tomatoes (undrained), and vegetable broth to the skillet. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 10 minutes to allow flavors to meld.

5. 5

   Uncover and stir in the fresh spinach, a handful at a time, allowing each batch to wilt before adding more. Continue until all spinach is incorporated and fully wilted, about 3-5 minutes.

6. 6

   Taste and adjust seasonings as needed.

7. 7

   Serve the Spiced Chickpea & Spinach Skillet warm, drizzled generously with the prepared lemon-tahini sauce and garnished with fresh chopped parsley.

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