This Spanish-style skillet cooks chickpeas with spinach and paprika into an earthy tapas-style plate.
12 min prep 16 min cook
Keeps the screen on · step-by-step guide · built-in timer
Turn the garlic in olive oil for 1 minute.
Add the cooked chickpeas and paprika to the pan.
Cook the chickpeas for 4 minutes so the paprika aroma moves into the oil.
Add the spinach to the pan and stir until it wilts down.
Cook the dish for 6 minutes, so the spinach does not release too much water and thin the sauce.
💡 Tip: Adding the spinach at the last moment keeps its color vivid in the pan.
🍽️ Serving suggestion: Serve warm with toasted bread and lemon wedges.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~212
kcal calories
9
g protein
26
g carbs
7
g fat
5.1g
Sugar
8.8g
Fiber
46.9mg
Sodium
0.8g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Strong satiety, counts as a main meal
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