Smoky Chickpea‑Lentil Power Skillet

Looking for a fast, high‑protein dinner that’s bursting with flavor? This Smoky Chickpea‑Lentil Power Skillet combines the heartiness of legumes, a savory smoky sauce, and a touch of citrusy yogurt to satisfy. Serve it straight from the skillet for a comforting, one‑pan wonder.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 cup cooked chickpeas (drained)
• ½ cup cooked green lentils
• 1 tablespoon olive oil
• 1 tablespoon smoked paprika
• 1 teaspoon ground cumin
• ½ teaspoon garlic powder
• ¼ teaspoon cayenne pepper (optional)
• Salt and freshly ground black pepper, to taste
• 1 cup fresh baby spinach
• ½ cup halved cherry tomatoes
• 2 eggs, lightly beaten
• 4 tablespoons plain Greek yogurt
• 1 tablespoon freshly chopped cilantro
• Juice of ½ lime
• Pinch of smoked sea salt (optional)

Instructions

1. Heat the olive oil in a large non‑stick skillet over medium‑high heat.
2. Add the smoked paprika, cumin, garlic powder, cayenne, salt, and pepper; sauté for 30 seconds until fragrant.
3. Stir in the chickpeas and lentils, coating them in the spice‑oil mixture. Cook for 4–5 minutes, allowing the chickpeas to develop a slight crisp.
4. Add the spinach and cherry tomatoes; sauté for another 2 minutes until the spinach wilts.
5. Create a shallow well in the center of the skillet and pour in the beaten eggs. Let them set slightly, then stir gently to scramble and mix with the legumes.
6. In a small bowl, whisk together the Greek yogurt, cilantro, lime juice, and smoked sea salt until smooth.
7. Remove the skillet from heat and drizzle the cilantro‑lime yogurt sauce over the mixture, tossing gently to coat.
8. Taste and adjust seasonings with additional salt, pepper, or lime juice if needed.
9. Serve hot straight from the skillet, optionally garnished with extra cilantro or a squeeze of lime.

Chef's Note

For an extra smoky kick, sprinkle a half teaspoon of smoked sea salt just before serving. This adds depth without overpowering the fresh ingredients.

Make-Ahead Tips

Cool the skillet to room temperature, cover, and refrigerate for up to 3 days. Reheat gently on the stove before serving, adding a splash of water or broth to keep it moist.

Substitutions

Replace chickpeas with firm tofu for a vegetarian version. Swap lentils for split peas or quinoa for a different protein profile. Use low‑fat yogurt or a dairy‑free alternative if desired.