How to Make Moroccan-Spiced Chickpea & Spinach Skillet
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Heat olive oil in a nonstick skillet over medium heat. Add onion and garlic, cook for 2 minutes.
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Stir in cumin, coriander, paprika, cayenne, and chickpeas. Cook 1 minute more.
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Add tomatoes, salt, and pepper. Simmer for 5 minutes, stirring occasionally.
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Fold in spinach and cook until wilted, about 1-2 minutes.
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Serve hot, garnished with fresh cilantro if desired.
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Pro Tips for Perfect Moroccan-Spiced Chickpea & Spinach Skillet
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of cooked chickpeas, rinsed and drained, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Moroccan-Spiced Chickpea & Spinach Skillet?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Moroccan-Spiced Chickpea & Spinach Skillet?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for cooked chickpeas, rinsed and drained?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
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