Spanish‑Style Smoky Chickpea & Spinach Lunch Skillet
A high-protein, gluten-free skillet of smoky chickpeas, wilted spinach and baked eggs—fast, hearty lunch.
Best for High-protein vegetarian lunch; legume + greens focus, gluten-free
A bright, Spanish‑inspired skillet that pairs smoky pimentón chickpeas with heaps of spinach and baked eggs for a satisfying, protein-forward lunch. The technique: toast the spices, smash a few chickpeas for a rustic sauce, then nest eggs into the mixture and cook until just set. It’s practical, repeatable, and naturally gluten-free with legumes and greens delivering real satiety.
Ingredients
- 240 g chickpeas , drained and rinsed
- 150 g baby spinach , washed, large stems removed
- 4 large eggs , use fresh, room temperature
- 30 ml olive oil
- 120 g onion , thinly sliced (about 1 small)
- 2 garlic cloves , minced
- 4 g smoked Spanish paprika
- 2 g ground cumin
- 150 g cherry tomatoes , halved (optional – can be omitted)
- 15 ml lemon juice , about 1/2 lemon
- 10 g fresh parsley , chopped
- 3 g fine sea salt , adjust to taste
- 1 g black pepper , to taste
- 1 g red pepper flakes , optional, for heat (optional – can be omitted)
Instructions
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1
Prep: slice the onion, mince the garlic, drain and rinse chickpeas, halve tomatoes (if using), and wash the spinach; have eggs and lemon ready.
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2
Heat a 25–28 cm (10–11 in) ovenproof or stovetop skillet over medium heat and add the olive oil. Add the sliced onion and sauté until translucent and beginning to caramelize, about 5 minutes.
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3
Add the minced garlic, smoked paprika and ground cumin to the onions and cook, stirring, until fragrant, about 1 minute (watch closely so spices don't burn).
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4
Add the chickpeas and cherry tomatoes (if using). Cook uncovered, stirring occasionally, 5–7 minutes so the chickpeas pick up color. Press about one-third of the chickpeas with a spatula against the pan to break them down and form a chunky sauce.
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5
Pile the spinach into the skillet in batches, stirring each batch until just wilted. Season with sea salt and black pepper, then stir in the lemon juice and half the chopped parsley.
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6
Using the back of a spoon, make four shallow wells in the chickpea mixture and crack an egg into each well. Sprinkle the eggs lightly with salt, pepper and red pepper flakes if using. Reduce heat to medium-low, cover the skillet and cook until whites are set and yolks are to your liking, 5–7 minutes (less for runny yolks, more for firm).
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7
Finish: remove from heat, sprinkle with remaining parsley, give a final grind of black pepper and an optional drizzle of olive oil. Serve straight from the skillet with lemon wedges.