Mediterranean Spiced Chickpea Skillet with Herbed Yogurt

27 oct. 2025

Mediterranean Spiced Chickpea Skillet with Herbed Yogurt

A vibrant and nutritious one-pan vegetarian meal, featuring spiced chickpeas, sweet roasted peppers, and fresh spinach, all brought together with a cool and creamy herbed yogurt topping. Perfect for a quick and satisfying weeknight dinner.

Few things are as comforting as a warm skillet dinner that comes together effortlessly. This Mediterranean-inspired chickpea skillet balances bold spices with fresh herbs and tangy yogurt, creating a dish that’s as visually stunning as it is delicious.

Whether you’re looking for a vegetarian main that’s both hearty and wholesome or simply craving something new for your weeknight rotation, this recipe delivers all the right textures and flavors in one pan.

Mediterranean Spiced Chickpea Skillet with Herbed Yogurt

Ingredients

400g can of chickpeas, rinsed and drained
2 large red bell peppers, sliced
150g fresh spinach
1 red onion, finely chopped
2 cloves garlic, minced
200g Greek yogurt
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon ground coriander
2 tablespoons mixed fresh dill and parsley, chopped
Salt and freshly ground black pepper to taste

Instructions

Preheat your oven to 200°C. Toss the sliced red bell peppers with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast for 15-20 minutes until tender and slightly charred.
While the peppers roast, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped red onion and cook for 3-4 minutes until softened.
Add the minced garlic, ground cumin, smoked paprika, and ground coriander to the skillet. Cook for 1 minute until fragrant.
Add the rinsed chickpeas to the skillet. Stir well to coat in the spices and cook for 5-7 minutes, allowing them to warm through and slightly crisp up.
In a small bowl, combine the Greek yogurt, chopped fresh herbs (dill and parsley), and lemon juice. Season with a pinch of salt and pepper and mix well.
Once the peppers are roasted, add them to the skillet with the chickpeas. Add the fresh spinach and stir until it has just wilted, about 1-2 minutes.
Remove the skillet from the heat. Season the chickpea mixture with salt and pepper to your taste. Divide between two bowls and serve immediately with a generous dollop of the herbed yogurt on top.

Tips & Substitutions

Make it vegan: Use a dairy-free yogurt alternative such as coconut or almond-based yogurt for the herbed topping.
Boost the texture: Add a handful of toasted pine nuts or slivered almonds for a satisfying crunch.
Use what you have: Swap spinach for kale or arugula, and vary the herbs to match your taste.