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Grape Mustard Chickpea Skillet for Two

A light savory supper of browned chickpeas, warm grapes, spinach, and a Dijon pan sauce.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 2 light dinner portions
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 15-ounce can chickpeas, drained and rinsed; about 240 g drained
  • 1 tablespoon olive oil, divided: 2 teaspoons, then 1 teaspoon
  • 1 small shallot, about 40 g, thinly sliced
  • 1 cup seedless red grapes, 150 g, halved lengthwise
  • 1/4 teaspoon dried thyme
  • 1/8 teaspoon ground black pepper
  • 1/3 cup low-sodium vegetable stock, 80 mL
  • 2 teaspoons Dijon mustard
  • 1 teaspoon cider vinegar
  • 2 packed cups baby spinach, 60 g
  • 1 small pinch fine salt, only if needed after tasting

Equipment

  • 10-inch skillet
  • Mixing cup
  • clean kitchen towel

Method
 

Instructions
  1. Dry the drained chickpeas thoroughly. Whisk stock, mustard, and vinegar together in a cup.
  2. Heat 2 teaspoons oil in a 10-inch skillet over medium-high heat. Cook chickpeas 7–8 minutes, moving occasionally, until several surfaces are golden. Transfer to a bowl.
  3. Reduce heat to medium. Add remaining teaspoon oil and shallot; cook 3–4 minutes until softened. Add grapes and cook about 4 minutes, until warmed and lightly colored but still distinct.
  4. Stir in thyme and pepper for 20 seconds. Add the stock mixture, scrape up browned bits, and simmer 2–3 minutes.
  5. Return chickpeas and fold in spinach in two additions. Cook 1–2 minutes until spinach wilts and beans are hot. If watery, simmer uncovered briefly; if dry, add water a tablespoon at a time. Taste and add a small pinch of salt only if needed.
  6. Serve in two bowls with bread or a cooked grain alongside if desired.

Notes

Times are planning estimates. See the notes for resting, chilling or cooling time included in the total.
Yield: 2 light dinner portions. Prep: 10 minutes. Cook: 25 minutes. Total: 35 minutes.
The recipe makes two light portions; accompaniments are not included in the quantities. Use firm seedless grapes. Refrigerate leftovers promptly, use within 3 days, and reheat to 165°F.