Creamy Tomato Chickpea Skillet
Two cans of chickpeas become a cozy dinner with a garlicky tomato sauce, a splash of cream, and a handful of spinach. Smoked paprika brings warmth without making the skillet fiery. Serve it with crusty bread to catch the sauce, or spoon it over rice when you want a more substantial meal.
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10 minutes prep · 20 minutes cooking · Serves 4
Ingredients
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 3 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 2 tablespoons tomato paste
- 1 can (14–15 ounces) crushed tomatoes
- 2 cans (15 ounces each) chickpeas, drained and rinsed
- 1/2 cup low-sodium vegetable broth, plus more as needed
- 1/3 cup heavy cream
- 3 packed cups baby spinach
- 1/4 teaspoon fine salt, then more to taste
- 1/4 teaspoon black pepper
- 1 tablespoon chopped parsley and crusty bread, to serve
How to make it
Heat the oil in a large skillet over medium heat. Add the onion and cook for 5–6 minutes, stirring, until softened.
Add the garlic, paprika, oregano, and tomato paste. Stir for 30–60 seconds, just until fragrant; lower the heat if the paste starts to stick.
Pour in the tomatoes and broth, scraping up the tomato paste. Stir in the chickpeas, salt, and pepper. Bring to a gentle simmer and cook uncovered for 10–12 minutes, stirring occasionally.
Reduce the heat to low. Stir in the cream, followed by the spinach. Cook for 2–3 minutes, until the spinach wilts and the sauce is hot. Add broth a tablespoon at a time if you prefer a looser sauce.
Taste before adding more salt. Scatter parsley over the top and serve with bread.
Tips for a better result
Drain the chickpeas well so the sauce does not turn watery. Blooming the paprika briefly in oil brings its aroma forward, but it can taste bitter if scorched. For a thicker sauce, mash a few chickpeas against the pan with the back of a spoon.
Substitutions and serving ideas
For a dairy-free version, use unsweetened coconut milk in place of cream; it will add a mild coconut flavor. Add a pinch of chili flakes with the paprika if you enjoy heat.
Storage and reheating
Refrigerate leftovers in shallow, covered containers within 2 hours (1 hour above 90°F). Keep at 40°F or below and use within 3–4 days. Reheat leftovers to 165°F. Add a splash of water to saucy dishes if needed. See USDA leftover guidance.
A useful question
Can I use dried chickpeas? Yes, but cook them fully before starting and use about 3 cups cooked chickpeas. The short simmer in this recipe will not cook dried beans.
Keep your seasonings easy to find
Keep spice jars labeled and away from heat, light, and moisture. If you are organizing a cooking space, our Spiceo four-piece wall-mounted spice rack set includes four racks and mounting hardware. Jars and spices are not included. Choose a suitable mounting location away from the stove's heat and steam.
What to cook next
Cooking times are estimates; use the doneness checks in the instructions. Recipe image is AI-generated for illustration.