Turmeric Chickpea Skillet Dish (Printable Version)

Sautéed chickpeas with turmeric and fresh veggies create a flavorful, nourishing main dish.

# Ingredient List:

→ Legumes

01 - 2 cans (15 oz each) chickpeas, drained and rinsed

→ Vegetables

02 - 1 medium red onion, thinly sliced
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 medium zucchini, diced
06 - 2 cups baby spinach
07 - 1 medium tomato, chopped
08 - 2 tablespoons fresh cilantro, chopped (plus more for garnish)

→ Spices & Seasonings

09 - 2 tablespoons olive oil
10 - 1 ½ teaspoons ground turmeric
11 - 1 teaspoon ground cumin
12 - ½ teaspoon smoked paprika
13 - ½ teaspoon ground black pepper
14 - ½ teaspoon sea salt (or to taste)
15 - Pinch of red pepper flakes (optional)

→ Liquid

16 - ¼ cup vegetable broth or water
17 - Juice of ½ lemon

# How to Make It:

01 - Heat olive oil in a large skillet over medium heat. Add the red onion and sauté for 2-3 minutes until softened.
02 - Stir in the minced garlic and cook for 30 seconds until fragrant.
03 - Add the diced red bell pepper and zucchini, cooking for 4-5 minutes until slightly tender.
04 - Sprinkle turmeric, cumin, smoked paprika, black pepper, and salt over the vegetables and stir well to evenly coat.
05 - Add chickpeas and chopped tomato, stir, then pour in vegetable broth or water. Simmer for 5-7 minutes, allowing flavors to meld and liquid to reduce.
06 - Stir in baby spinach and cook until just wilted, approximately 2 minutes.
07 - Squeeze in lemon juice and mix in chopped cilantro. Taste and adjust seasoning as needed.
08 - Serve the dish warm, garnished with additional cilantro as desired.

# Expert Advice:

01 -
  • Everything cooks in one pan, which means less cleanup and more time to actually enjoy your meal.
  • The turmeric gives it this warm, glowing color that makes even a tired Tuesday feel a little special.
  • Its filling enough to stand alone but flexible enough to pair with whatever grain or bread you have on hand.
  • You can toss in whatever vegetables are wilting in your crisper drawer and it still turns out delicious.
02 -
  • Dont skip rinsing the chickpeas, the canned liquid can make the dish taste metallic and dull.
  • Let the spices cook with the vegetables for at least a minute so they bloom and release their oils, otherwise the flavor stays flat.
  • If your skillet gets too dry, add a splash more broth or water, but dont drown it or youll lose that beautiful concentrated flavor.
03 -
  • Use a wide skillet so the chickpeas have room to crisp up a bit on the edges instead of steaming in a crowded pan.
  • Toast your spices in a dry pan for thirty seconds before adding them if you want an even deeper, more complex flavor.
  • Always taste before serving, a pinch more salt or an extra squeeze of lemon can make all the difference.

Go Back