Vegan Spanish Chickpeas with Spinach
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 20 mins
Servings: 4 people
A delicious, filling vegan and gluten free stew that is a perfect winter warmer.
- 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
- Crusty fresh bread rice or a big pile of green veg
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.
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%)