Smoky Chickpea & Spinach Skillet with Zesty Yogurt
This week's budget-friendly recommendation is a nutrient-dense take on Mediterranean comfort food. Using pantry staples like chickpeas and spinach, we’ve created a protein-packed, savory skillet that costs very little per serving while providing a rich, satisfying flavor profile.
Ingredients
- Canned chickpeas, drained and rinsed800 g
- Frozen or fresh spinach250 g
- Large onion, finely diced1 stk
- Garlic cloves, minced3 stk
- Tomato paste2 tbsp
- Smoked paprika1 tsp
- Ground cumin0.5 tsp
- Large eggs4 stk
- Greek or plain yogurt200 g
- Lemon juice1 tbsp
- Olive oil1 tbsp
- Salt and black pepper to taste
Instructions
Heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 5 minutes until translucent, then stir in the minced garlic for another minute.
Add the tomato paste, smoked paprika, and cumin to the pan. Stir for 2 minutes to toast the spices, then add the chickpeas and a splash of water to prevent sticking.
Stir in the spinach and cook until wilted and well combined with the chickpea mixture. Season generously with salt and pepper.
Use a spoon to create four small wells in the mixture. Crack an egg into each well. Cover the skillet with a lid and cook for 5-7 minutes, or until the whites are set but the yolks are still runny.
While the eggs cook, whisk the yogurt with lemon juice and a pinch of salt. Serve the skillet warm with dollops of the lemon yogurt on top.
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