Vegan Spanish Chickpeas with Spinach
5 from 2 votes

Vegan Spanish Chickpeas with Spinach

Course: Lunch, Soup and Light Dinners, Mains
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 20 mins
Servings: 4 people
Author: Anna Bloomfield
A delicious, filling vegan and gluten free stew that is a perfect winter warmer.
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Ingredients

  • 1 tablespoon cooking oil
  • 1 onion (thinly sliced)
  • 2 cloves garlic (crushed)
  • 2 tins chopped tomatoes
  • 2 tins chickpeas
  • 1 teaspoon smoked paprika
  • ½ teaspoon black pepper
  • 2 teaspoons sugar (optional)
  • 2 large handfuls baby spinach
  • Salt

To serve

  • Crusty fresh bread rice or a big pile of green veg

Instructions

  • Put the oil, onion and garlic into a large pan and fry over a low heat until the onion is soft and translucent. Do not allow to brown.
  • Add the tomatoes, chickpeas, paprika and sugar if using. Bring to a simmer and allow to bubble gently for 10 minutes.
  • Add the spinach to the pan, put on the lid and allow the spinach to wilt down. Stir everything together, season to taste and serve.

Nutrition

Calories: 89kcal (4%) | Carbohydrates: 13g (4%) | Protein: 2g (4%) | Fat: 3g (5%) | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 297mg (12%) | Potassium: 437mg (12%) | Fiber: 2g (8%) | Sugar: 8g (9%) | Vitamin A: 535IU (11%) | Vitamin C: 21.6mg (26%) | Calcium: 73mg (7%) | Iron: 2.2mg (12%)

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