Rosemary Turmeric Chickpea Skillet (Printable Version)
Vibrant chickpeas cooked with fresh rosemary, turmeric, and spices for a hearty vegetarian main dish.
# Ingredient List:
→ Vegetables
01 - 1 medium yellow onion, finely chopped
02 - 2 cloves garlic, minced
03 - 1 large red bell pepper, diced
04 - 2 cups baby spinach, roughly chopped
→ Legumes
05 - 2 cans (15 oz each) chickpeas, drained and rinsed
→ Herbs & Spices
06 - 2 tablespoons fresh rosemary, finely chopped or 2 teaspoons dried rosemary
07 - 1 teaspoon ground turmeric
08 - 1 teaspoon ground cumin
09 - 1/2 teaspoon smoked paprika
10 - 1/4 teaspoon chili flakes (optional)
11 - Salt and freshly ground black pepper, to taste
→ Liquids
12 - 2 tablespoons olive oil
13 - 1/2 cup low-sodium vegetable broth
14 - Juice of 1/2 lemon
→ Garnish
15 - Fresh parsley, chopped (optional)
16 - Lemon wedges
# How to Make It:
01 - Heat olive oil in a large skillet over medium heat. Add the onion and sauté for 3 minutes until softened.
02 - Add the garlic and red bell pepper; cook for 4 minutes, stirring occasionally, until the pepper begins to soften.
03 - Incorporate rosemary, turmeric, cumin, smoked paprika, and chili flakes if using. Sauté for 1 minute until aromatic.
04 - Add chickpeas and vegetable broth. Season with salt and pepper. Stir and simmer uncovered for 10 minutes to meld flavors and reduce broth slightly.
05 - Add chopped spinach and cook for 2 to 3 minutes until wilted.
06 - Squeeze in lemon juice and stir. Adjust seasoning to taste.
07 - Serve warm, garnished with fresh parsley and lemon wedges.
# Expert Advice:
01 -
- It comes together in just 35 minutes, which means you can have something warm and nourishing on the table before you know it.
- The combination of rosemary and turmeric is unexpectedly comforting, filling your kitchen with a warmth that feels both exotic and familiar.
- One skillet means minimal cleanup, and somehow the chickpeas stay perfectly textured without becoming mushy.
02 -
- Rinsing your canned chickpeas properly is genuinely non-negotiable if you want them to stay tender and distinct rather than turning into a beige paste.
- Medium heat is your friend here—rushing to high heat will scorch your spices and turn the whole thing bitter before anything has properly softened.
- Taste constantly as you go, especially after adding the spinach and lemon, because salt needs will shift as the liquid reduces and new ingredients come in.
03 -
- Don't skip the step of blooming your spices in the warm oil for that full minute—this small act of patience creates exponentially more flavor than just mixing everything together.
- Keep your heat at medium and resist the urge to rush; high heat will scorch your aromatics and turn the whole thing bitter before the chickpeas have time to absorb the flavors.
- Always taste as you go near the end, because the salt and acidity needs shift as the liquid reduces, and you want to be the one deciding when it's perfect rather than discovering later that you've made it too salty.