Spiced Coconut Chickpea & Spinach Power Skillet
Looking for a fresh, protein-packed dinner that’s ready in under half an hour? This Coconut Chickpea & Spinach Power Skillet blends creamy coconut, zesty spices, and wholesome chickpeas for a satisfying main dish. Perfect for busy weeknights when flavor and nutrition are top priority.
Ingredients
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp smoked paprika
- 1/2 tsp turmeric
- 1 cup can coconut milk (full‑fat)
- 1 cup cooked chickpeas
- 4 cups fresh spinach, chopped
- 1 tsp lemon juice
- Salt and pepper, to taste
- Fresh cilantro, for garnish
- Lime wedges, for serving
- Optional: 1 cup cooked quinoa or brown rice, for serving
Instructions
- 1️⃣ Heat olive oil in a large skillet over medium heat. 2️⃣ Add diced onion and sauté until translucent, about 3 minutes. 3️⃣ Stir in minced garlic, cumin, coriander, smoked paprika, and turmeric; cook until fragrant, 1 minute. 4️⃣ Pour in coconut milk and bring to a gentle simmer. 5️⃣ Add chickpeas, season with salt and pepper, and let the mixture thicken, about 5 minutes. 6️⃣ Toss in spinach and cook until wilted, 2 minutes. 7️⃣ Stir in lemon juice, adjust seasoning if needed. 8️⃣ Plate over cooked quinoa or serve alone, garnish with cilantro and lime wedges. 9️⃣ Enjoy a protein‑rich, comforting skillet meal in under 30 minutes!
Chef's Note
Pro tip: For an extra protein punch, stir in a tablespoon of chickpea flour or a scoop of unflavored plant‑protein powder into the sauce before adding the chickpeas.
Make-Ahead Tips
Store the skillet in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove, adding a splash of water if needed to loosen the sauce.
Substitutions
Swap chickpeas for diced tofu, white beans, or lentils; use low‑fat coconut milk to reduce fat; add optional diced tomatoes for sweetness.