Description
Discover a delicious recipe for Pumpkin Chickpea Spinach Skillet that combines savory flavors in a quick and easy one-pan dish. Perfect for a nutritious weeknight meal!
Ingredients
- 1 tablespoon olive oil (15 ml)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 can pumpkin puree (425 grams)
- 1 can chickpeas, drained and rinsed (425 grams)
- 2 cups (480 ml) fresh spinach (60 grams)
- 1 teaspoon (5 ml) ground cumin (2 grams)
- 1 teaspoon (5 ml) paprika (2 grams)
- 1/2 teaspoon (3 ml) ground cinnamon (1 gram)
- Salt to taste
- Pepper to taste
- 1/4 cup vegetable broth or water (60 ml)
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the chopped onion and sauté until translucent, about 3-4 minutes.
- Stir in the minced garlic and cook for another 1 minute.
- Add the pumpkin puree to the skillet and stir to combine with the onions and garlic.
- Mix in the drained and rinsed chickpeas.
- Add the ground cumin, paprika, and cinnamon, stirring well to evenly distribute the spices.
- Season with salt and pepper to taste.
- Pour in the vegetable broth or water and stir to combine.
- Bring the mixture to a simmer and cook for about 5 minutes.
- Add the fresh spinach to the skillet and gently fold it into the mixture.
- Cook until the spinach is wilted, about 2-3 minutes.
- Adjust seasoning with more salt and pepper if needed.
- Serve hot.
Notes
- Consider enhancing the pumpkin and chickpea pairing with a touch of lemon juice or a sprinkle of nutmeg.
- Top the dish with toasted pumpkin seeds or chopped nuts for added crunch.
- For a creamier texture, stir in a dollop of Greek yogurt or coconut cream after cooking.