Go Back
Homemade Skillet Chickpeas with Whipped Ricotta photo

Skillet Chickpeas with Whipped Ricotta

A comforting, quick skillet of chickpeas in marinara topped with bright whipped ricotta.
Print Recipe Save it
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 servings

Equipment

  • Small Mixing Bowl
  • Hand Mixer
  • Large Skillet
  • Spatula or wooden spoon
  • Measuring Spoons
  • Can opener

Ingredients
  

  • 1 cup whole milk ricotta cheese
  • 1 tablespoon olive oil (for whipped ricotta)
  • 2 tablespoons fresh basil chopped, divided
  • 1/4 teaspoon fresh lemon zest
  • 1/4 teaspoon honey
  • flaky sea salt to taste (for ricotta)
  • freshly ground black pepper to taste (for ricotta)
  • 1 tablespoon olive oil (for skillet)
  • 1 yellow onion diced
  • 3 cups spinach
  • 4 cloves garlic minced
  • 30 ounces canned chickpeas rinsed and drained
  • 28 ounces marinara sauce homemade or store-bought
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon crushed red pepper flakes
  • kosher salt and black pepper to taste (for skillet)
  • fresh basil chopped, for stirring in and garnish
  • crusty bread for serving

Instructions
 

  • Make the whipped ricotta: in a small mixing bowl combine 1 cup ricotta, 1 tablespoon olive oil, 2 tablespoons chopped basil, lemon zest, honey, flaky sea salt, and black pepper; use a hand mixer to whip until light and airy, about 2 minutes. Taste and adjust seasoning, then set aside.
  • Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
  • Add the diced yellow onion and cook, stirring occasionally, until translucent, about 5 minutes.
  • Add the spinach and cook, stirring, until wilted.
  • Add the minced garlic and cook for 1 minute until fragrant.
  • Stir in the rinsed chickpeas, marinara sauce, dried oregano, dried basil, and crushed red pepper flakes; season with kosher salt and black pepper to taste.
  • Reduce heat to low and simmer for about 5 minutes to heat through and let flavors meld; stir in the remaining chopped basil.
  • Serve the chickpeas straight from the skillet topped with a dollop of whipped ricotta and crusty bread for dipping.

Notes

  • Use good-quality marinara for best flavor.
  • Whipped ricotta can be made ahead and chilled briefly.
  • Adjust crushed red pepper to control heat.