Smoked paprika, chickpeas, and spinach make this Seville skillet earthy, quick, and satisfying.
10 min prep 18 min cook
Keeps the screen on · step-by-step guide · built-in timer
Finely chop the garlic, drain the chickpeas, and wash the spinach.
Turn the garlic in olive oil for 1 minute without burning it.
Add the chickpeas and smoked paprika to the pan and heat for 3 minutes.
Add the spinach and cook for 5 minutes, until wilted.
Add the lemon juice off the heat so the spinach does not lose its color.
💡 Tip: Draining the spinach well after washing keeps the pan from turning watery.
🍽️ Serving suggestion: Spread the Sevilla chickpea and spinach skillet on a wide plate so the chickpeas stay visible among the greens.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~298
kcal calories
13
g protein
36
g carbs
11
g fat
5.2g
Sugar
9.3g
Fiber
357.4mg
Sodium
1.7g
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.
Very filling, for a really hungry day
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