A bag of spinach can look ambitious until it hits a hot pan. In this chickpea skillet, it wilts into tomatoes and tender beans, making a generous dinner that works just as well over rice as it does with toasted bread.
Start with a savory base
Warm a tablespoon of olive oil in a wide skillet over medium heat, then cook one small chopped onion until soft, about five minutes. Stir in two minced garlic cloves and a teaspoon of ground cumin for 30 seconds, just until fragrant.
Let the tomatoes do their work
Add one drained 15-ounce can of chickpeas and one 14-ounce can of diced tomatoes, then season with salt and black pepper. Simmer uncovered for about 10 minutes, stirring now and then, until the tomatoes look saucy rather than watery.
Fold in three packed cups of baby spinach a handful at a time; it will shrink quickly. Finish with a squeeze of lemon and taste before adding more salt, since the lemon often brings the whole pan into focus.
Make it a full meal
Spoon the skillet over cooked brown rice, couscous, or whatever grain is already in the fridge. A spoonful of plain yogurt or a piece of crisp toast adds a cool or crunchy contrast, but the chickpeas and greens are satisfying on their own.
Keep the basic rhythm in mind: aromatics first, beans and tomatoes next, delicate greens at the end. It is an easy template to revisit with kale, white beans, or a pinch of smoked paprika when that is what the kitchen has.