Skillet Chickpeas with Whipped Ricotta

Quick Summary

Skillet Chickpeas with Whipped Ricotta- chickpeas are cooked in a hearty marinara sauce with spinach, garlic, onion, and herbs. To finish the dish, add a few dollops of whipped ricotta cheese and serve with crusty bread! You are going to love this easy 30-minute meal!

I shared my favorite Vegetarian Dinner Recipes and now I have one more!

This Skillet Chickpeas with Whipped Ricotta recipe is a perfect 10! You should probably add it to your dinner menu right now! It takes less than 30 minutes to make; it’s the perfect weeknight meal.

The recipe is made with mostly pantry staples with a few fresh ingredients that really elevate the dish. It’s simple but tastes gourmet.

The chickpeas are cooked in a hearty marinara sauce with spinach, garlic, onion, and herbs. To finish the dish, add a few dollops of whipped ricotta cheese.

The whipped ricotta melts into the saucy chickpeas creating a creamy, dreamy sauce that is absolutely incredible. Serve with crusty bread or garlic bread to soak up all of that rich, robust sauce! YUM!

Is it dinner time yet?

Skillet Chickpea Ingredients

  • Olive oil– for sautéing the veggies!
  • Onion– I typically use a yellow onion, but white or red will work too.
  • Spinach– I love adding greens whenever possible. I use spinach, but kale or Swiss chard would also be good.
  • Garlic– fresh garlic is best!
  • Chickpeas– I use canned chickpeas for convenience, just rinse and drain them before using.
  • Marinara sauce– you can use our easy marinara sauce or slow cooker marinara sauce. If you want to use store bought sauce we recommend Rao’s.
  • Herbs– I use dried oregano and basil in the recipe and finish the dish with fresh basil.
  • Crushed red pepper flakes– for a little kick!

Whipped Ricotta

The skillet chickpeas are good without the whipped ricotta, BUT the ricotta makes the dish extra special. I highly recommend you try it!

The ingredients are simple! You will need:

  • Ricotta cheese– use the freshest ricotta you can find. I recommend whole milk ricotta cheese.
  • Olive oil– a little drizzle of olive oil to smooth things out.
  • Basil– fresh herbs are always a good idea.
  • Lemon zest– a little bit of lemon zest adds a burst of freshness.
  • Honey- a touch of honey to add the perfect amount of sweetness.
  • Flaky sea salt and freshly ground pepper- to taste!

To make the whipped ricotta, in a small mixing bowl, combine the ricotta cheese, olive oil, basil, lemon zest, honey, salt, and pepper. Use a hand mixer to whip the ricotta until light and airy, about 2 minutes. Taste and adjust seasonings if necessary.

If you don’t have a hand mixer, you can use a stand mixer or use a whisk and get a little arm workout!

How to Make Skillet Chickpeas

  • In a large skillet, heat the olive oil over medium high heat. Add the onion and cook until translucent, stirring occasionally, about 5 minutes. Add the spinach and cook until wilted, stirring occasionally. Add the garlic and cook for 1 minute.
  • Stir in the chickpeas, marinara sauce, dried oregano, dried basil, and crushed red pepper flakes. Season with salt and pepper, to taste. Turn to low and simmer for 5 minutes. Stir in the fresh basil.
  • Serve with a dollop of whipped ricotta on top and crusty bread on the side. The ricotta will melt into the chickpeas, and you can dip your bread into the heavenly sauce!

Serving Suggestions

You can serve the skillet chickpeas with the following!

Storing Tips

I recommend storing the chickpeas and the whipped ricotta separately.

Store them in separate containers in the refrigerator for up to 4 days. Reheat the chickpeas on the stovetop or in the microwave. Give the whipped ricotta a good stir and then add to the warm chickpeas.

More Easy Vegetarian Dinner Recipes

Skillet Chickpeas with Whipped Ricotta

Skillet Chickpeas with Whipped Ricotta- chickpeas are cooked in a hearty marinara sauce with spinach, garlic, onion, and herbs. To finish the dish, add a few dollops of whipped ricotta cheese. and serve with crusty bread!
5 from 3 votes

Ingredients
  

For the whipped ricotta:

  • 1 cup whole milk ricotta cheese
  • 1 tablespoon olive oil
  • 2 tablespoons freshly chopped basil
  • 1/4 teaspoon fresh lemon zest
  • 1/4 teaspoon honey
  • Flaky sea salt, to taste
  • Freshly ground black pepper, to taste

For the skillet chickpeas:

  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 3 cups spinach
  • 4 cloves garlic, minced
  • 30 ounces canned chickpeas, rinsed and drained
  • 28 ounces marinara sauce, homemade or we like Rao’s
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon crushed red pepper flakes
  • Kosher salt and black pepper, to taste
  • 2 tablespoons freshly chopped basil
  • Crusty bread, for serving

Instructions
 

  • First, make the whipped ricotta. In a small mixing bowl, combine the ricotta cheese, olive oil, basil, lemon zest, honey, salt, and pepper. Use a hand mixer to whip the ricotta until light and airy, about 2 minutes. Taste and adjust seasonings if necessary. Set aside.
  • In a large skillet, heat the olive oil over medium high heat. Add the onion and cook until translucent, stirring occasionally, about 5 minutes. Add the spinach and cook until wilted, stirring occasionally. Add the garlic and cook for 1 minute.
  • Stir in the chickpeas, marinara sauce, dried oregano, dried basil, and crushed red pepper flakes. Season with salt and pepper, to taste. Turn to low and simmer for 5 minutes. Stir in the fresh basil.
  • Serve with a dollop of whipped ricotta on top and crusty bread on the side. The ricotta will melt into the chickpeas, and you can dip your bread into the heavenly sauce!

Nutrition

Calories: 285kcal, Carbohydrates: 31g, Protein: 14g, Fat: 13g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Cholesterol: 21mg, Sodium: 1034mg, Potassium: 812mg, Fiber: 9g, Sugar: 7g, Vitamin A: 2257IU, Vitamin C: 16mg, Calcium: 181mg, Iron: 4mg

Have you tried this recipe?

Leave a comment below and share a photo on Instagram. Tag @twopeasandpod and hashtag it with #twopeasandtheirpod

Get the best of the best!
4 Recipes Guaranteed to be New Favorites

Maria

I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
Read More

Vegetarian Summer Fall Spring Gluten-Free

Other recipes you may like

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

Leave a comment

  1. 5 stars
    My favourite kind of recipe – super quick, very little chopping, and meatless. Didn’t have marinara on hand so I used good quality diced tomatoes and added a little more seasoning. Also I didn’t have bread either so I improvised with crackers – fabulous. I never leave comments or rate anything but this is the best and easiest meal I’ve done in a long time!

    1. I am thrilled you loved it! Thanks for taking the time to comment! Love your swaps too!

  2. I have a question: my experience with chickpeas from many years ago was a dry and pasty texture. This meal looks so amazing! Do the chickpeas take on a softer texture when they are cooked? This recipe is telling me I need to give them another chance.

    1. They do soften a little and there is a lot of sauce so they aren’t dry. But chickpeas do have a unique texture. I hope you will give them another try! I love this dish!

  3. 5 stars
    My whole family absolutely loved this! I used kale instead of spinach since that is what I had on hand, and it was great too. Never can go wrong with your recipes….always delicious!

  4. 5 stars
    Vegan Curry provides delectable food in Los Angeles We prepare the best Vegan dishes, from Appetizers, Entrees, Paratas to Vegetable Biryani everything is delicious here Order online from us or visit our place to Dine in Takeout