Creamy Chickpea Skillet

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 can (14 oz) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 cup vegetable broth
• 1/2 cup plain Greek yogurt
• 1/4 cup grated Parmesan cheese
• Salt, to taste
• Black pepper, to taste
• 2 tablespoons fresh parsley, chopped

Steps

1. 1 Heat olive oil in a large skillet over medium heat.
2. 2 Add onion and cook until softened, about 5 minutes.
3. 3 Stir in garlic, smoked paprika, and cumin, cooking for another minute.
4. 4 Add chickpeas, diced tomatoes, and vegetable broth. Bring to a simmer.
5. 5 Let cook uncovered for 10 minutes, stirring occasionally.
6. 6 Reduce heat to low and stir in Greek yogurt and Parmesan until creamy.
7. 7 Season with salt and pepper to taste.
8. 8 Sprinkle with fresh parsley before serving.

Nutrition

Tips

• For a vegan option, substitute Greek yogurt with coconut yogurt and Parmesan with nutritional yeast.
• Add a dash of cayenne pepper for a kick of heat.
• Serve immediately for best texture.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally.

Serving Suggestions

• Pair with a side of crusty bread or a fresh green salad.
• Perfect alongside roasted vegetables or a grain like quinoa.

FAQ