Chickpea Spinach Skillet

Method

1. 1Drain and rinse the chickpeas. Pat them dry if you want them to pick up some color in the pan — wet chickpeas steam instead of brown.
2. 2Heat olive oil in a large skillet over medium-high heat. Add the diced onion and cook 5 minutes until soft and starting to color at the edges.
3. 3Add the minced garlic, cumin, smoked paprika and chili flakes. Stir and cook 1 minute until fragrant.
4. 4Add the chickpeas. Spread them in a single layer and leave them alone for 2 minutes — you want a little browning on the bottom before you stir. Then stir and cook 3 more minutes.
5. 5Add the diced tomatoes with their juice. Simmer 8–10 minutes until the sauce thickens and the chickpeas have absorbed some of the tomato flavor.
6. 6Add the spinach in handfuls, stirring after each addition until wilted. Squeeze in the lemon juice. Taste and adjust salt. Scatter cilantro or parsley on top.