Mediterranean Chickpea Skillet with Olives and Tomatoes

Why You’ll Love This Recipe

• Big Mediterranean flavors from olives, tomatoes, lemon, and herbs in under 45 minutes.
• Packed with protein and fiber from chickpeas, yet naturally vegetarian and easy to make vegan.
• All cooked in one skillet for minimal cleanup and maximum weeknight ease.
• Endlessly versatile: serve with bread, over rice, or alongside grilled meats or fish.

Grocery List

• Produce: 1 yellow onion, garlic, baby spinach, fresh parsley, fresh basil (or dried), 1 lemon
• Dairy: Feta cheese (for optional topping)
• Pantry: Extra-virgin olive oil, canned chickpeas, canned diced tomatoes, vegetable broth or bouillon, Kalamata olives, ground cumin, smoked paprika, dried oregano, red pepper flakes, salt, black pepper, bread or grains for serving

Full Ingredients

For the Mediterranean Chickpea Skillet

• 2 tbsp extra-virgin olive oil
• 1 medium yellow onion, diced (about 1 1/2 cups)
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1/4 tsp crushed red pepper flakes (optional, for mild heat)
• 2 cans (15 oz / 425 g each) chickpeas, drained and rinsed
• 1 can (14.5 oz / 410 g) diced tomatoes with juices
• 1/2 cup (120 ml) low-sodium vegetable broth or water
• 1/3 cup pitted Kalamata olives, halved lengthwise
• 1/2 tsp fine sea salt, plus more to taste
• 1/4 tsp freshly ground black pepper, plus more to taste
• 4 cups lightly packed baby spinach (about 4 oz / 115 g)

For Finishing and Serving (Optional but Recommended)

• 2 tbsp chopped fresh flat-leaf parsley
• 1 tbsp chopped fresh basil (or 1/2 tsp dried basil)
• 1 tsp finely grated lemon zest (from about 1/2 lemon)
• 2 tbsp fresh lemon juice (from about 1 medium lemon)
• 1–2 tbsp extra-virgin olive oil, for drizzling
• 1/4 cup (about 30 g) crumbled feta cheese (optional, for serving)
• Crusty bread, warm pita, or cooked grains (such as rice, farro, or quinoa), for serving

Step-by-Step Instructions

Step 1: Prep your ingredients

Dice the onion into small, even pieces so it softens and sweetens quickly. Mince the garlic. Rinse and drain the chickpeas well to remove any excess starch and salt from the canning liquid. Halve the Kalamata olives lengthwise. Rinse and roughly chop the parsley and basil. Zest the lemon first, then juice it. Keep the spinach in a colander or bowl so it is ready to add at the end.

Have all your spices (cumin, smoked paprika, oregano, and red pepper flakes) measured out and nearby. This makes it easy to add them quickly without burning the garlic.

Step 2: Build the aromatic base

Place a large, wide skillet (10–12 inches; cast iron or stainless steel works well) over medium heat. Add 2 tablespoons of olive oil and heat for 30–60 seconds until it shimmers. Add the diced onion and a small pinch of salt. Cook, stirring occasionally, for 5–6 minutes until the onion is soft and lightly golden around the edges.

Stir in the minced garlic, ground cumin, smoked paprika, dried oregano, and red pepper flakes (if using). Cook for 1 minute, stirring constantly, until fragrant. The mixture should smell deeply aromatic but the garlic should not brown. If it starts to brown, reduce the heat slightly.

Step 3: Add chickpeas, tomatoes, and olives

Add the drained chickpeas to the skillet and stir to coat them thoroughly in the spiced onion mixture. Let them cook for 1–2 minutes, stirring occasionally, so they absorb the flavors and toast slightly in the oil and spices.

Pour in the diced tomatoes with their juices and the vegetable broth (or water). Stir to combine everything evenly. Add the halved Kalamata olives. Season with 1/2 teaspoon fine sea salt and 1/4 teaspoon black pepper to start, stirring well to disperse the seasonings.

Step 4: Simmer until thick and saucy

Bring the mixture to a gentle simmer over medium heat. Once bubbling, reduce the heat to medium-low to maintain a steady, gentle simmer. Cook uncovered for 10–12 minutes, stirring occasionally, until the liquid has reduced and thickened into a rich, scoopable sauce.

You are aiming for a texture that is not soupy but still has enough sauce to coat the chickpeas generously. If the skillet looks too dry before 10 minutes, splash in an extra 2–3 tablespoons of broth or water. Taste a chickpea; it should be tender and flavorful.

Step 5: Wilt in the spinach

Add the baby spinach in 2–3 handfuls. Stir after each addition, letting the spinach wilt down before adding more. This should take only 1–2 minutes. Once all the spinach is just wilted and bright green, turn off the heat.

You want the spinach to stay vibrant and tender, not overcooked or mushy, so avoid simmering it for long after it hits the skillet.

Step 6: Finish with lemon and herbs

With the heat off, stir in the chopped parsley, chopped basil (or dried basil), lemon zest, and lemon juice. Drizzle in 1–2 tablespoons of extra-virgin olive oil for richness and gloss. Gently fold everything together so the herbs stay fresh and the lemon brightens the sauce.

Taste and adjust: add more salt or pepper if needed, another squeeze of lemon for brightness, or a pinch more red pepper flakes for heat. The flavor should be tangy, savory, and well-seasoned with a noticeable but pleasant olive note.

Step 7: Garnish and serve

Spoon the saucy chickpea mixture into shallow bowls or serve it straight from the skillet at the table. Sprinkle each portion with crumbled feta, if using, and a bit more fresh parsley. Add a final light drizzle of olive oil across the top.

Serve hot with crusty bread or warm pita for scooping, or ladle the chickpeas over a bed of cooked rice, quinoa, or other grains to make it more substantial. This dish is excellent on its own, or as a side alongside grilled fish, chicken, or roasted vegetables.

Pro Tips

• Use a wide skillet: A large, wide pan helps the sauce reduce quickly and evenly, giving you a thick, rich texture instead of a watery stew.
• Do not rush the onion: Letting the onion soften and turn lightly golden adds natural sweetness that balances the acidity of the tomatoes and lemon.
• Adjust liquid to your liking: Prefer it saucier for dipping bread? Add an extra 1/4 cup broth. Like it thicker for topping grains? Simmer a few minutes longer.
• Add spinach at the end: Spinach cooks very fast. Stir it in off or near the end of the heat so it stays bright and tender.
• Finish with fresh elements: Lemon zest, lemon juice, and herbs added off the heat keep the flavors vibrant and fresh, which is key to a Mediterranean profile.

Variations

• Vegan version: Omit the feta or replace it with a dairy-free feta-style cheese. Everything else in the recipe is naturally vegan.
• Add more vegetables: Sauté diced red bell pepper or zucchini along with the onion, or stir in roasted eggplant at the end for extra depth and texture.
• Spiced tomato-spinach stew: Increase cumin and smoked paprika to 1 1/2 teaspoons each, add 1/2 teaspoon ground coriander, and simmer with an extra 1/2 cup broth for a more stew-like, spoonable dish to serve over couscous or rice.

Storage & Make-Ahead

Cool the chickpea skillet completely, then transfer to an airtight container. Refrigerate for up to 4 days. Reheat gently on the stovetop over low to medium-low heat, adding a splash of water or broth if the sauce has thickened too much. Alternatively, reheat individual portions in the microwave until hot. This dish also freezes well: store in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating. Add fresh herbs and a squeeze of lemon just before serving to revive the bright flavors, and add the spinach fresh if you plan to freeze for the best texture (or be okay with slightly softer greens).

Nutrition (per serving)

Approximate values for 1 of 4 servings (without optional feta): about 360 calories; 14 g fat; 45 g carbohydrates; 11 g fiber; 11 g protein; 7 g sugar; 520 mg sodium (will vary based on broth, olives, and salt added). Adding 1 tablespoon feta per serving adds roughly 25–30 calories and 1–2 g protein.