CentMenu / Lunch · Dinner

Chickpeas with spinach

Name: Chickpeas with spinach
Total time: 25 min
Yield: 4 servings
Cuisine: spanish
Ingredients: 1.06 lb (480 g) cooked chickpeas; 14.11 oz (400 g) frozen spinach; 3 garlic cloves; 2 tbsp (30 ml) olive oil; 1¾ tsp (4 g) smoked paprika; 1½ tsp (3 g) ground cumin; 2 tsp (10 ml) wine vinegar; ¼ tsp (2 g) salt

A Seville classic with garlic, smoked paprika and cumin. Vegan, gluten-free and ready in 25 minutes.

VeganNo gluten ingredientsNo dairy ingredients

Estimated / per serving: $0.94–$1.16
min: 25
servings: 4

Ingredients

4 servings · US + metric

1.06 lb (480 g) cooked chickpeas — drained
14.11 oz (400 g) frozen spinach
3 garlic cloves — thinly sliced
2 tbsp (30 ml) olive oil
1¾ tsp (4 g) smoked paprika
1½ tsp (3 g) ground cumin
2 tsp (10 ml) wine vinegar
¼ tsp (2 g) salt

Let’s cook

Heat 2 tbsp (30 ml) olive oil in a wide pan over medium heat and fry 3 garlic cloves until golden.
Take the pan off the heat, stir in 1¾ tsp (4 g) smoked paprika and 1½ tsp (3 g) ground cumin, then add 14.11 oz (400 g) frozen spinach straight from the freezer.
Cook for 5 minutes until the spinach has thawed, then add 1.06 lb (480 g) cooked chickpeas and 2 tsp (10 ml) wine vinegar.
Simmer gently for 10 minutes, stirring now and then, and season with salt.

Chickpeas with spinach

Ingredients

Let’s cook

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