Chickpea Lemon Skillet Recipe
This Chickpea Lemon Skillet is a vibrant, Mediterranean-inspired dish featuring sautéed chickpeas in a zesty lemon and paprika sauce, finished with creamy Greek yogurt and fresh herbs. Perfect for a quick, nutritious, and flavorful meal, it can be enjoyed on its own or served alongside bread, pasta, or rice.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
Base
- 2 tablespoons extra virgin olive oil
- 1 yellow onion, chopped
- 1–2 cloves garlic, grated
Main Ingredients
- 2 cans chickpeas (15-oz / 400 g each can, or about 3 cups cooked, drained and rinsed)
- 1 teaspoon dried oregano
- 1 teaspoon paprika (sweet or smoked)
- 1 cup vegetable broth
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
Finishing Touches
- ½ cup Greek yogurt
- 2 tablespoons parsley (or dill), chopped
- ¼ cup crumbled feta cheese (optional)
- ¾ teaspoon salt (or more to taste)
- ¼ teaspoon black pepper
Instructions
- Start the aromatics: Warm 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped yellow onion and cook for about 3 minutes until soft and translucent. Stir in the grated garlic and cook for an additional 30 seconds to release its aroma.
- Add the chickpeas: Incorporate the drained chickpeas into the skillet along with ¾ teaspoon salt, ¼ teaspoon black pepper, 1 teaspoon paprika, and 1 teaspoon dried oregano. Cook for about 3 minutes, stirring occasionally, allowing some chickpeas to pop and turn lightly golden, enhancing flavor and texture.
- Add broth: Pour in 1 cup of vegetable broth and let the mixture simmer gently for 5 minutes. For a creamier sauce, mash a small handful of chickpeas with a spoon. Stir in 1 teaspoon lemon zest and 2 tablespoons lemon juice. Turn off the heat.
- Make it creamy: With the heat off, add ½ cup Greek yogurt to the skillet. Gently stir until the yogurt melts into the chickpeas, forming a light, creamy sauce. If the sauce appears too dry, add 1–2 tablespoons of warm water or broth to loosen.
- Finish and serve: Sprinkle the dish with chopped parsley and optional crumbled feta cheese. Season with additional black pepper and a drizzle of olive oil. Serve warm with crusty bread, orzo, pasta, or rice for a wholesome meal.
Notes
- For a vegan version, omit the Greek yogurt and feta or substitute with plant-based alternatives.
- You can adjust the amount of garlic and lemon juice to taste for more pungency or tanginess.
- Leftover chickpeas can be stored in the refrigerator for up to 3 days.
- This dish pairs well with Mediterranean sides like roasted vegetables or a simple green salad.
- Mashing some chickpeas adds creaminess without additional dairy, great for lactose-sensitive diets.
Keywords: chickpeas, lemon, skillet, Mediterranean, vegetarian, quick dinner, Greek yogurt, feta, paprika, healthy
Find it online: https://yumwithmia.com/chickpea-lemon-skillet-recipe/
