Zesty Chickpea & Spinach Sauté with Lemon-Tahini Sauce
This vibrant one-pot chickpea and spinach sauté is packed with protein, zesty flavors, and finished with a creamy lemon-tahini sauce. Perfect for a quick weeknight dinner, it comes together in just 25 minutes for a wholesome, satisfying meal.
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 cups canned chickpeas, drained and rinsed
- 5 cups baby spinach
- 1 cup cherry tomatoes, halved
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 0.5 tsp kosher salt
- 0.25 tsp black pepper
- 3 tbsp tahini
- 1 medium lemon, juiced
- 2 tbsp water
- 2 tbsp fresh parsley, chopped (optional)
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Instructions
Heat olive oil in a large skillet or pot over medium heat. Add diced onion and sauté until softened, about 3 minutes.
⏱️ 3 minutes 🌡️ mediumAdd minced garlic, smoked paprika, and cumin; cook for 1 minute until fragrant.
⏱️ 1 minute 🌡️ mediumStir in chickpeas, cherry tomatoes, salt, and pepper. Sauté for 4 minutes, allowing chickpeas to slightly crisp and tomatoes to soften.
⏱️ 4 minutes 🌡️ medium-highAdd spinach and cook, stirring, until wilted, about 2 minutes.
⏱️ 2 minutes 🌡️ mediumMeanwhile, whisk together tahini, lemon juice, and water in a small bowl until smooth.
⏱️ 1 minuteTurn off the heat. Drizzle the lemon-tahini sauce over the sautéed chickpeas and spinach. Toss gently to combine. Garnish with fresh parsley before serving.
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Nutrition Information
Per serving. Values are approximate and may vary.
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