Smoky Chickpea and Spinach Skillet

Heat olive oil in a large Dutch oven or skillet over medium heat. Add diced yellow onion and cook, stirring with your wooden spoon, until softened and translucent, about 5 minutes.

Add minced garlic and cook until fragrant, about 1 minute. The kitchen should smell like home.

Toss the drained chickpeas with the Smoky Spice Rub — smoked paprika, cumin, cayenne, salt, and black pepper. Work it in until every chickpea is coated in that beautiful red.

Push the aromatics to one side and add the seasoned chickpeas to the skillet. Let them brown undisturbed for 3-4 minutes, then stir. You want some crispy edges — that smoky flavor deepens when they caramelize.

Add the diced fresh tomatoes and tomato sauce to the skillet. Stir everything together and let it simmer gently for 8 minutes, letting the flavors marry.

Fold in the fresh spinach, a handful at a time. It will seem like too much — trust me, it wilts down to silky, vibrant green perfection. Stir until fully wilted, about 2-3 minutes.

Squeeze the lemon juice over the skillet and give it one final stir. Taste and adjust the seasoning — Amara says taste everything twice before calling it done.

Serve straight from the skillet with crusty bread or over white rice. This dish feeds the soul.