one-pan chickpea skillet

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This chickpea tomato stew with spinach is easy to make in 30 minutes and perfect with rice, pasta or pita.

Cook the zucchini and red onion for a few minutes. Cook the zucchini and red onion for a few minutes.

Add the garlic and herbs and stir for 1-2 minutes. Add the garlic and herbs and stir for 1-2 minutes.

Add the chickpeas, passata, bay leaf and broth and simmer for 15 minutes. Add the chickpeas, passata, bay leaf and broth and simmer for 15 minutes.

Top with nutritional yeast, parsley and chili flakes. Top with nutritional yeast, parsley and chili flakes.

Stir in roasted red pepper, olives, balsamic vinegar and spinach. Stir in roasted red pepper, olives, balsamic vinegar and spinach.

Enjoy over rice or pasta or with pita or naan for dipping.

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one-pan chickpea skillet