Ingredients:

  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika
  • 2 cans (15 oz each) chickpeas, drained and rinsed
  • 1 cup grape tomatoes, halved
  • 1/2 cup roasted red peppers, sliced
  • 1/2 cup Kalamata olives, pitted and halved
  • 1/2 cup vegetable broth
  • 2 cups baby spinach
  • 1 tbsp lemon juice
  • 1/4 cup parsley, chopped

Instructions:

  1. Heat the olive oil in the skillet over medium-high heat.
  2. Add the diced onion and sauté for 3–4 minutes until translucent and starting to brown at the edges.
  3. Stir in the minced garlic, oregano, and smoked paprika, cooking for 60 seconds until fragrant.
  4. Toss in the rinsed chickpeas and sauté for 5 minutes, stirring occasionally, until the chickpeas develop a slightly golden, crisp exterior.
  5. Add the halved grape tomatoes and roasted red peppers, cooking for 2–3 minutes until the tomatoes just begin to soften.
  6. Pour in the vegetable broth and stir in the Kalamata olives.
  7. Reduce heat to medium-low and let it simmer for 3–5 minutes to create a savory glaze.
  8. Stir in the fresh baby spinach until wilted.
  9. Remove from heat and finish by stirring in the fresh lemon juice and chopped parsley.