Creamy Lemon-Pepper Chickpea Skillet

Preparation

1. Rinse and drain both cans of chickpeas thoroughly in a colander, then pat them gently with a kitchen towel to remove excess moisture.
2. Finely dice the yellow onion, mince the garlic cloves, and finely grate the zest of the lemon before juicing half of it.

Sautéing the Aromatics

1. Set a wide skillet or sauté pan over medium heat and warm the olive oil.
2. Add the diced onion and cook for 4 to 5 minutes until soft and translucent.
3. Stir in the minced garlic, dried oregano, and coarsely cracked black pepper. Sauté for about 1 minute until fragrant, taking care not to brown the garlic.

Simmering the Chickpeas

1. Tip the drained chickpeas into the skillet and stir well to coat them in the seasoned oil for 2 minutes.
2. Pour in the vegetable broth and bring the liquid to a gentle simmer. Cook uncovered for 5 to 6 minutes, allowing the liquid to reduce by roughly half.
3. Using the back of a wooden spoon or fork, lightly crush a few chickpeas against the bottom of the pan to help naturally thicken the sauce.

Finishing the Sauce

1. Lower the heat and stir in the crème fraîche (or heavy cream), lemon zest, and lemon juice. Simmer gently for 2 to 3 minutes until the sauce turns creamy and glossy.
2. Add the fresh baby spinach in handfuls, folding it through the warm sauce until completely wilted, about 1 to 2 minutes.
3. Season with salt and additional cracked black pepper to taste. Remove from the heat, sprinkle with chopped parsley, and serve immediately alongside crusty bread or over rice.