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Chickpea Lemon Skillet Recipe

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3.8 from 15 reviews

This Chickpea Lemon Skillet is a quick, flavorful, and creamy vegetarian dish that combines tender chickpeas with bright lemon, aromatic herbs, and a light yogurt sauce. Perfect for a wholesome weeknight meal, it features simple ingredients cooked in a single skillet for easy preparation and cleanup.

Ingredients

Vegetables & Aromatics

  • 1 yellow onion, chopped
  • 1 – 2 cloves garlic, grated
  • 1 teaspoon lemon zest
  • 2 tablespoons parsley (or dill)

Canned & Dry Goods

  • 2 cans chickpeas (15-oz / 400 g each can, or 3 cups cooked), drained and rinsed
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika (sweet or smoked)
  • 1 cup vegetable broth

Dairy & Oils

  • 2 tablespoons olive oil (extra virgin)
  • ½ cup Greek yogurt
  • ¼ cup crumbled feta cheese (optional)

Other

  • 2 tablespoons lemon juice
  • ¾ teaspoon salt (or more to taste)
  • ¼ teaspoon black pepper

Instructions

  1. Start the Aromatics: Warm 2 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add the chopped yellow onion and cook for about 3 minutes until the onion becomes soft and translucent. Then stir in the grated garlic cloves and cook for an additional 30 seconds to release their fragrance.
  2. Add the Chickpeas: Stir in the drained chickpeas along with ¾ teaspoon salt, ¼ teaspoon black pepper, 1 teaspoon paprika, and 1 teaspoon dried oregano. Cook for approximately 3 minutes, occasionally stirring, until some chickpeas start to pop and turn lightly golden, enhancing both flavor and texture.
  3. Add Broth and Simmer: Pour in 1 cup of vegetable broth and let the mixture simmer gently for 5 minutes. For a creamier texture, mash a small handful of chickpeas with the back of a spoon. Then mix in 1 teaspoon lemon zest and 2 tablespoons lemon juice, and turn off the heat.
  4. Make it Creamy: With the heat off, gently fold in ½ cup Greek yogurt until it melts into the chickpeas, creating a light and creamy sauce. If the skillet seems dry, add 1 to 2 tablespoons of warm water or broth to loosen the consistency.
  5. Finish and Serve: Sprinkle the skillet with 2 tablespoons chopped parsley, ¼ cup crumbled feta cheese if using, a pinch of black pepper, and a drizzle of olive oil. Serve warm as is or alongside crusty bread, orzo, pasta, or rice for a full meal.

Notes

  • Adjust salt and pepper to taste depending on your preference.
  • The feta cheese is optional but adds a nice salty tang to the dish.
  • For a vegan version, substitute Greek yogurt with a plant-based yogurt and omit feta.
  • If you prefer a thicker sauce, mash more chickpeas or reduce the broth slightly.
  • Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.

Find it online: https://bitezly.com/chickpea-lemon-skillet-recipe/