... Simple, Light And Very Tasty Spinach with Chickpeas | Dance of Stoves

Simple, Light And Very Tasty Spinach with Chickpeas

Chickpeas With Spinach
Sometimes it can be difficult to eat vegan outside the home in restaurants that are not vegetarian/vegan. Still, some dishes or tapas are usually popular in traditional bars or restaurants, which generally gets us out of a bind. 

Seville is straightforward to find spinach with chickpeas; it is a delicious dish, although this version is lighter because it has much less oil.

Also Read: Delicious Cold Gazpacho (Less Than 10 Minutes)

If you prefer, you can add more; although I love this recipe, it is healthier and has much fewer calories. It has very few ingredients, and they are all straightforward to find. It would help if you had: chickpeas, extra virgin olive oil, garlic, spinach, paprika and salt (optional).

Also Read: Healthy And Delicious Vegan Potato Omelette

This dish is liked by everyone, even those who do not like vegetables, because it has many flavours and chops the spinach a lot is more affluent.

Also Read: Healthy Vegan Fabada In 20 Minutes

Chickpeas With Spinach
If you like to eat with little oil as we do, it is essential to use a good quality frying pan that is non-stick if possible not to stick. Ours is the one that Pyrex sent us, and we are delighted with it.

Also Read: 15 Best Spanish Vegan Recipes

You can use canned chickpeas, although I try to avoid them because they are not healthy since they are not freshly made and usually contain preservatives and additives. 

If you decide to prepare them at home, you have to soak the chickpeas for 8 to 12 hours in plenty of water. 

Unlike other legumes, the chickpeas should be thrown into the pot when the water is boiling; let them cook for 2 hours, and if you want, you can add salt at the end (I don't add salt).

Also Read: Healthy And Delicious Detox Shake (Less Than 5 Minutes)

chickpea
You can also buy the spinach from the pot (they are much less wealthy and less healthy), or you can cook it in water or oil. In oil, they have more flavour, but they are less nutritional and more caloric. You can use fresh or frozen spinach.

Spinach
I use sweet paprika, but you can use spicy or bittersweet; all three are very tasty. I recommend that you use quality paprika, the difference is very noticeable, and it is worth the investment.

Chickpeas With Spinach
In the original recipe, the spinach is not chopped, and a much larger quantity is added; in fact, there is more spinach than chickpeas, but we like it better that way, and it also looks better. If you want, you can add more or less spinach, you decide.

Chickpeas With Spinach
Regardless of the cooking time of the chickpeas, the recipe is ready in about 15 or 20 minutes, and it is straightforward. At home, we eat it often since Waleed's mother taught me how to prepare it, and the truth is that we love it.

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Chickpeas With Spinach
Chickpeas With Spinach

Chickpeas With Spinach
Spinach with chickpeas is a typical dish of Spanish cuisine. It is a simple but delicious recipe. Also, this version is lighter.

  • Author: Dance of Stoves
  • Preparation: 5 mins
  • Cook: 15 mins
  • Total: 20 minutes
  • Servings: 4 (1x), 8 (2x), 12 (3x)
  • Category: Chickpeas
  • Cuisine: Vegan, Gluten-Free

Ingredients SCALE (1x)

  • Extra virgin olive oil
  • One head of garlic (12 cloves)
  • Three tablespoons of sweet paprika
  • 6 cups of spinach (250 g)
  • 1/2 cup of water (125 ml)
  • 3 and 1/2 cups of cooked chickpeas (650 g)
  • Salt (optional)

Ingredients SCALE (2x)

  • Extra virgin olive oil
  • Two garlic heads (24 cloves)
  • Six tablespoons of sweet paprika
  • 12 cups of spinach (500 g)
  • 1 cup of water (250 ml)
  • 6 and 1/2 cups of cooked chickpeas (1300 g)
  • Salt (optional)

Ingredients SCALE (3x)

  • Extra virgin olive oil
  • Three garlic heads (36 cloves)
  • Nine tablespoons of sweet paprika
  • 18 cups of spinach (750 g)
  • 1 1/2 cups of water (375 ml)
  • 9 1/2 cups cooked chickpeas (1950 g)
  • Salt (optional)

Instructions

  1. In a frying pan, add a drizzle of oil, and when it is hot, add the chopped garlic. Cook over medium heat until golden brown.
  2. Add the paprika, stir and add the chopped spinach. You can add plenty of oil to cook the spinach or use 1/2 cup of water. Leave the spinach for about 5 minutes. You can also add salt, although I do not add it.
  3. Add the chickpeas, stir, and if you want, you can add a little more paprika or oil—Cook for about five more minutes.

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