Chickpea and Leek Skillet Medley
Sautéed leeks and hearty chickpeas come together in this easy and flavorful skillet dish. Perfect for a quick weeknight dinner, the combination of tender leeks, creamy chickpeas, and aromatic spices creates a satisfying and nutritious meal that’s ready in under 30 minutes. Enjoy this delightful medley served over rice or alongside crusty bread!
ingredients
- 2 medium leeks, sliced and rinsed
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 4 cups baby spinach
- Juice of 1 lemon
- Fresh parsley, chopped for garnish
steps
- 1.
Heat olive oil in a large skillet over medium heat.
- 2.
Add the sliced leeks and sauté until softened, about 5 minutes.
- 3.
Stir in minced garlic, cumin, smoked paprika, salt, and pepper; cook for an additional 2 minutes until fragrant.
- 4.
Add the chickpeas, stirring gently to combine, and cook for 5 more minutes until heated through.
- 5.
Fold in the baby spinach and cook until wilted, about 2-3 minutes.
- 6.
Pour the lemon juice over the skillet mixture and toss to combine.
- 7.
Serve warm, garnished with fresh parsley.
