Spanish Chickpeas & Spinach

Name: Spanish Chickpeas & Spinach
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Yield: 3 servings
Cuisine: spanish
Ingredients: 2 tbsp olive oil; 4 cloves garlic (sliced); 2 tsp smoked paprika; 1 tsp ground cumin; 2 x 400 ml cans canned chickpeas (drained, liquid saved); 200 g baby spinach; 1 tbsp sherry or red wine vinegar; 3 slices crusty bread (to serve) — optional

The Seville tapas classic: chickpeas simmered with smoked paprika, garlic, and a mountain of spinach.

17 mineasy3 servings$spanishVeganVegetarianGluten-freeDairy-freeHigh fiber

Why it earns its place. A ten-minute pantry lunch with 11 g of fiber and flavors far above its effort level.

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Ingredients · 3 servings

2 tbspolive oil
4 clovesgarlic — sliced
2 tspsmoked paprika
1 tspground cumin
2 x 400 ml canscanned chickpeas — drained, liquid saved
200 gbaby spinach
1 tbspsherry or red wine vinegar
3 slicescrusty bread — to serve (optional)

Contains: gluten. Always check labels — brands vary.

Method

Sizzle garlic in oil until just golden; paprika and cumin in for ten seconds.
3 min
Chickpeas with a splash of their liquid; simmer and crush a few against the pan.
5 min
Spinach in by the handful until collapsed; finish with vinegar and salt.
4 min
Serve as is or over the optional toast.

Nutrition per serving

340calories

13 gprotein

42 gcarbs

13 gfat

11 gfiber

1.5 gsat fat

480 mgsodium

0 gadded sugar

Editorial estimates per serving. Counts 3 different plants toward your weekly variety.

Make it yours

availabilityWhite beans work identically

costKale or chard instead of spinach — two minutes longer

cultureA fried egg on top for extra protein (adds eggs)

Storage. Fridge 4 days — the paprika deepens overnight.

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