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In today's fast-paced world, finding nourishing and delicious meals that are both easy to prepare and satisfying can be a challenge. The Creamy Garlic Chickpea Skillet is a perfect solution, offering a rich and flavorful dish that comes together in just 25 minutes. This vegan recipe is not only quick to make but also packed with protein, healthy fats, and vibrant vegetables, making it an ideal choice for anyone looking to enhance their culinary repertoire or simply enjoy a cozy meal at home.

Creamy Garlic Chickpea Skillet

Discover the Creamy Garlic Chickpea Skillet, a delicious vegan meal that combines the robust flavors of garlic and spices with the hearty texture of chickpeas. Ready in just 25 minutes, this nutritious dish features creamy coconut milk and vibrant spinach, making it a perfect choice for a quick yet satisfying dinner. Packed with protein, healthy fats, and essential vitamins, it's a delightful addition to your culinary repertoire that promises comfort and ease in every bite. Enjoy this warming, flavorful dish any night of the week!
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Ingredients
  

2 cans (15 oz each) chickpeas, drained and rinsed

2 tablespoons olive oil

4 cloves garlic, minced

1 medium onion, finely chopped

1 cup coconut milk (opt for full-fat for optimal creaminess)

1 cup vegetable broth

1 teaspoon smoked paprika

½ teaspoon ground cumin

½ teaspoon salt (or to taste)

¼ teaspoon freshly ground black pepper

1 cup baby spinach (or any preferred leafy green)

Juice of 1 lemon

Fresh parsley, chopped (for garnish)

Optional: A pinch of red pepper flakes (for some extra heat)

Instructions
 

Heat the Oil: Begin by placing a large skillet over medium heat and adding the olive oil. Allow the oil to heat for a moment, then incorporate the finely chopped onion. Sauté the onion for approximately 5 minutes, stirring occasionally, until it becomes soft and translucent.

    Add the Garlic: Next, introduce the minced garlic into the skillet. Continue to sauté for an additional minute, just until the garlic becomes fragrant. Keep a close watch to avoid letting it burn.

      Incorporate the Chickpeas: Add the drained and rinsed chickpeas to the skillet, along with the smoked paprika, cumin, salt, and black pepper. Mix well and allow the chickpeas to cook for about 2-3 minutes, letting them absorb the vibrant flavors of the spices.

        Create the Creamy Sauce: Carefully pour in the coconut milk and vegetable broth, stirring the mixture to achieve a smooth blend. Bring the skillet to a gentle simmer, then let it simmer for about 5-7 minutes, allowing the sauce to thicken slightly and develop a rich texture.

          Add Spinach: After the sauce has thicken, stir in the baby spinach. Cook for an additional 2-3 minutes, until the spinach wilts and melds into the creamy sauce.

            Finish with Lemon: Once the spinach is seamlessly integrated into the dish, remove the skillet from the heat. Squeeze the juice of a lemon over the top, and stir to incorporate the bright, zesty flavor.

              Garnish and Serve: Serve the dish hot, garnishing each plate with freshly chopped parsley. For those who enjoy a little heat, sprinkle red pepper flakes on top as an optional kick. This delightful chickpea skillet pairs wonderfully with cooked quinoa, fluffy rice, or warm crusty bread.

                Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4