Easy Spiced Vegetable Chickpea Skillet

A warm, simple skillet that fills the kitchen with spice and comfort — the Easy Spiced Vegetable Chickpea Skillet is ready in under 30 minutes. This dish gives speedy weeknight dinners a bold, homey flavor while still being healthy and filling. If you like one-pan meals, you might also enjoy our apple cranberry raspberry chicken, which uses similar cozy spices for a different take.

Why Make This Recipe

• Quick & Easy: One skillet and about 30 minutes from start to table.
• Family Favorite: Mildly spiced, colorful, and hearty enough for kids and adults.
• Budget-Friendly: Uses canned chickpeas and everyday vegetables.
• Healthy Comfort: Packed with fiber, veggies, and plant protein.

This recipe stands out because the spices bloom in the pan, giving a warm, smoky aroma that makes your whole kitchen smell like dinner. It’s the kind of meal that brings comfort after a long day — simple to make, satisfying to eat, and easy to tweak for whatever you have on hand. If you want a deeper roast-style dinner with fruit notes, try the apple cranberry raspberry chicken for another cozy option.

Ingredients

For the base:

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 medium zucchini, chopped into half-moons
• 2 medium carrots, sliced thin
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes, with juices
• 1/2 cup low-sodium vegetable broth (or water)

For the spices:

• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/4 teaspoon red pepper flakes (optional, for heat)
• Salt and black pepper to taste

For finishing:

• 2 cups fresh spinach (or kale), roughly chopped
• Juice of 1/2 lemon
• 2 tablespoons chopped fresh cilantro or parsley (optional)
• Plain yogurt or tahini, for serving (optional)

Notes: Use canned chickpeas for speed. If you like a creamier finish, swap some broth for coconut milk.

How to Make Easy Spiced Vegetable Chickpea Skillet

1. Prep first: drain and rinse the chickpeas, chop all vegetables, and measure spices. Heat a large skillet over medium heat. (Why: having everything ready keeps the cooking quick and even.)
2. Warm the oil in the skillet until it shimmers. Add the diced onion and a pinch of salt. Cook 4–5 minutes until the onion smells sweet and soft. (Tip: don’t rush this step — it builds flavor.)
3. Add the minced garlic, bell pepper, zucchini, and carrots. Sauté 5–6 minutes until vegetables start to soften and you can smell their sweetness.
4. Stir in the spices (cumin, smoked paprika, coriander, turmeric, red pepper flakes). Cook 30–45 seconds to toast the spices and release their aroma. (Why: to deepen the spice flavor without burning.)
5. Add the chickpeas, diced tomatoes with juices, and vegetable broth. Stir to combine and bring to a gentle simmer.
6. Reduce the heat and simmer uncovered 8–10 minutes until the sauce thickens slightly and veggies are tender. Taste and season with salt and pepper.
7. Stir in the fresh spinach and lemon juice. Cook 1–2 minutes until the spinach wilts. Finish with chopped cilantro or parsley. (Tip: lemon brightens the dish and balances the spices.)
8. Serve hot, spooned over rice, quinoa, or breads. If you like a cool contrast, top with a spoonful of yogurt or drizzle tahini.

How to Serve Easy Spiced Vegetable Chickpea Skillet

• Spoon over steamed rice or fluffy quinoa and drizzle with yogurt or tahini for creaminess.
• Serve with warm flatbread or toast; it’s also lovely alongside warm homemade bagels for a hearty brunch — try pairing with homemade easy bagels.
• Garnish with extra fresh herbs and a lemon wedge for bright, fresh flavor and a pop of color.

How to Store Easy Spiced Vegetable Chickpea Skillet

• Fridge: Cool to room temperature, then store in an airtight container for up to 4 days.
• Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheat: Warm gently on the stovetop over low heat with a splash of water or broth, or microwave in 30-second intervals, stirring between, until heated through.

Tips to Make Easy Spiced Vegetable Chickpea Skillet

• Toast the spices briefly in the pan — it unlocks a richer aroma.
• Don’t overcook the vegetables; aim for tender but not mushy.
• Use canned diced tomatoes with juices for a quicker, saucier finish.
• If you like creamier texture, stir in a little coconut milk or a spoon of yogurt at the end.
• Adjust red pepper flakes to control the heat for kids or picky eaters.

Variation

• Add roasted sweet potato cubes for a heartier, slightly sweet twist.
• For a non-vegan option, stir in cooked chicken sausage or shredded rotisserie chicken near the end for extra protein.

FAQs

Can I use dried chickpeas instead of canned?

Yes. If you use dried chickpeas, soak and cook them first until tender (follow package directions). Dried chickpeas need much longer prep, so plan ahead.

How can I make this milder for kids?

Skip the red pepper flakes and use mild smoked paprika only. Taste before serving and add salt or lemon slowly to suit young palates.

Can I prepare this ahead for meal prep?

Yes — make the skillet, cool, and portion into containers. It keeps well in the fridge for up to 4 days and reheats nicely, making it great for weekday lunches.

Conclusion

This Easy Spiced Vegetable Chickpea Skillet brings warm, homey flavor with simple steps and everyday ingredients. The spices create a cozy kitchen aroma, the chickpeas add satisfying texture, and the veggies keep it bright and healthy. I hope this becomes one of your go-to weeknight meals — easy to tweak, great for leftovers, and comforting on a chilly evening. If you want a similar sheet-pan twist, check out Sheet Pan Chickpea & Veggie Shawarma Bowls or try the bold, spiced sheets in Vegan Tandoori Sheet Pan Dinner • The Curious Chickpea. Please leave a comment and a star rating below — what twist did you try? Let us know below!

Easy Spiced Vegetable Chickpea Skillet

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: chef-ava
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Vegan

Print Recipe

Description

A warm, hearty, and mildly spiced vegetable chickpea skillet that is quick and easy to prepare, making it perfect for weeknight dinners.

---

Ingredients

Scale 1x2x3x

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 medium zucchini, chopped into half-moons
• 2 medium carrots, sliced thin
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes, with juices
• 1/2 cup low-sodium vegetable broth (or water)
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/4 teaspoon red pepper flakes (optional, for heat)
• Salt and black pepper to taste
• 2 cups fresh spinach (or kale), roughly chopped
• Juice of 1/2 lemon
• 2 tablespoons chopped fresh cilantro or parsley (optional)
• Plain yogurt or tahini, for serving (optional)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prep first: drain and rinse the chickpeas, chop all vegetables, and measure spices.
2. Heat a large skillet over medium heat. Warm the oil in the skillet until it shimmers.
3. Add the diced onion and a pinch of salt. Cook for 4–5 minutes until the onion smells sweet and soft.
4. Add the minced garlic, bell pepper, zucchini, and carrots. Sauté for 5–6 minutes until vegetables start to soften.
5. Stir in the spices (cumin, smoked paprika, coriander, turmeric, red pepper flakes) and cook for 30–45 seconds to toast the spices.
6. Add the chickpeas, diced tomatoes with juices, and vegetable broth. Stir to combine and bring to a gentle simmer.
7. Reduce the heat and simmer uncovered for 8–10 minutes until the sauce thickens and veggies are tender. Season with salt and pepper.
8. Stir in the spinach and lemon juice. Cook for 1–2 minutes until the spinach wilts.
9. Serve hot, spooned over rice, quinoa, or breads, and top with yogurt or tahini if desired.

Notes

Use canned chickpeas for speed. Swap some broth for coconut milk for a creamier finish.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Skillet
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 6g
• Sodium: 500mg
• Fat: 15g
• Saturated Fat: 2g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 12g
• Protein: 15g
• Cholesterol: 0mg