Chickpeas with spinach and paprika
Spanish Stew Easy
Chickpeas and spinach with paprika and garlic, rice and vegetable stock. Spanish vegetarian plate : soft smoked paprika, wilted greens. About 30 minutes.
Dietary summary — free from gluten, lactose, alcohol, pork
- Free fromGluten, Lactose, Alcohol, Pork
- Suitable forVegetarian, Vegan
8 min
Preparation
22 min
Cooking
Ingredients
Garlic
2 clove(s)
Paprika
2 tsp
Rice
250 g
Olive oil
20 ml
Salt
1 pinch(es)
Pepper
1 pinch(es)
Chickpeas
400 g
Vegetable stock
150 ml
Spinach
300 g
Preparation steps
1
Cook the rice in salted water according to the package. Drain and set aside.
2
Mince the garlic. Drain the chickpeas. Wash the spinach.
3
Heat oil in a skillet over medium heat. Cook garlic and paprika 30 seconds without burning.
4
Add the chickpeas and a splash of vegetable stock. Simmer 10 minutes.
5
Stir in the spinach by handfuls until wilted (1 to 2 minutes). Season with salt and pepper.
6
Serve with the hot rice.
Per serving
462 kcal
Calories
16 g
Protein
72 g
Carbs
9 g
Fat