Spiced Chickpea and Spinach Skillet
A warm, comforting Mediterranean skillet featuring fiber-rich chickpeas and tender spinach in a spiced tomato sauce. Topped with creamy Greek yogurt and feta for a satisfying protein boost.
Prep
5 min
Cook
10 min
Total
15 min
Makes
2 servings
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthDigestive comfort
A portion that works for you
Fiber and plants can support digestion, but more is not always better overnight. Start with a comfortable portion and build gradually.
Notice: comfort + portion
Steadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
Comfortably satisfied
Fullness that has staying power
This meal is designed to feel substantial, so finishing it can feel like the meal is complete rather than the start of an evening of grazing.
Notice: fullness 2–3 hours later
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
5 min
Cook
10 min
Total
15 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Large skillet
Time saver
Storage: The cooked chickpea base stores beautifully in the fridge for up to 4 days. Keep the feta and yogurt separate until you reheat and serve.
Do these three things first
- 1Prep chickpeas (rinsed)
- 2Set out all ingredients before cooking
- 3Measure the pantry ingredients before heating the pan
Ingredients
Gather as you go
Ingredients
From Your Pantry
Cook along
Instructions
0 of 4 steps complete
Next: Heat 1 tablespoon of olive oil in…
- 01
Heat 1 tablespoon of olive oil in…
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the drained chickpeas, 1 teaspoon of ground cumin, a pinch of salt, and a dash of black pepper. Toast for 2 to 3 minutes until fragrant.
Look for: fragrant
Tap card to mark done - 02
Pour in the diced tomatoes along with…
Pour in the diced tomatoes along with their juices. Simmer for 5 to 7 minutes, allowing the liquid to reduce slightly and the flavors to meld.
Allow: 5 to 7 minutes
Tap card to mark done - 03
Stir in the fresh baby spinach
Stir in the fresh baby spinach, cooking for 1 to 2 minutes just until it wilts gently into the warm sauce. Remove the skillet from the heat.
Look for: it wilts gently into the warm sauce
Tap card to mark done - 04
Divide the warm mixture between two bowls
Divide the warm mixture between two bowls. Top each with the crumbled feta cheese and a generous half-cup dollop of plain Greek yogurt to boost the protein and add a cool, creamy contrast.
Ready when: everything is assembled and ready to enjoy
Tap card to mark done
Made this recipe?
Leave a quick rating or a cooking tip for the next woman.
Your symptoms change. Your plan should too.
One good meal is a start. Your whole week is better.
Tell Lila what you like, what you avoid and which symptoms are loud today. She’ll turn that context into meals, targets and small adjustments that fit real life.
Free to download