YOUR SOLIN GENERATED RECIPE
Hearty Chickpea and Spinach Skillet with Lemon-Tahini Drizzle
A robust and nourishing one-skillet dish bursting with hearty chickpeas, vibrant spinach, and sweet red bell pepper, finished with a tangy lemon-tahini drizzle and a perfectly boiled egg. Enjoy the balance of textures and flavors, along with a boost of protein to power your day.
INGREDIENTS
1.25 cups cooked chickpeas
2 cups baby spinach
0.5 cup diced tomatoes
0.5 medium red bell pepper
0.25 medium red onion
1 tsp olive oil
1 tbsp tahini
1 tbsp lemon juice
1 large boiled egg
1 garlic clove
1 tsp ground cumin
1 tsp smoked paprika
Salt and black pepper to taste
PREPARATION
Drain and rinse the cooked chickpeas if using canned.
In a skillet, heat olive oil over medium heat and sauté the minced garlic for about 30 seconds.
Add the red onion, red bell pepper, and diced tomatoes; cook until softened, about 3-4 minutes.
Stir in the chickpeas along with ground cumin and smoked paprika. Season lightly with salt and pepper.
Add the baby spinach and cook until wilted, about 2 minutes.
In a small bowl, whisk together tahini and lemon juice to create a smooth drizzle.
Plate the skillet mixture and top with the boiled egg, sliced in half if preferred.
Drizzle the lemon-tahini sauce over the dish and serve warm.