This dish is wholesome, comforting, and full of flavor with minimal ingredients. The combination of chickpeas and spinach provides a powerful dose of plant-based protein, fiber, and iron. It’s seasoned with garlic, paprika, and a touch of sweetness from raisins, making each bite both savory and subtly sweet. It’s naturally vegan, gluten-free, and ideal for a quick meal any night of the week.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Olive oil
Garlic, sliced or minced
Onion, finely chopped
Canned or cooked chickpeas, drained and rinsed
Fresh spinach (or frozen spinach, thawed and drained)
Sweet paprika (or smoked paprika for depth)
Pine nuts (optional, for added texture)
Raisins (optional, for a touch of sweetness)
Salt and pepper to taste
Red pepper flakes (optional, for heat)
Directions
Heat olive oil in a large skillet over medium heat.
Add onion and cook until soft and translucent, about 5–7 minutes.
Stir in garlic and cook for 1 minute until fragrant.
Add the paprika and stir to coat the aromatics.
Add chickpeas and cook for 3–4 minutes, allowing them to absorb the flavors.
Stir in spinach and cook until wilted (if using fresh) or heated through (if using frozen).
Add raisins and pine nuts if using, and season with salt, pepper, and red pepper flakes to taste.
Cook for another 2–3 minutes until everything is well combined.
Serve warm, drizzled with a little extra olive oil if desired.
Servings and timing
This recipe serves 4 as a side or 2 as a light main dish. Prep time: 10 minutes Cook time: 15–20 minutes Total time: 25–30 minutes
Variations
Add a splash of sherry vinegar or lemon juice for a tangy twist.
Use kale or Swiss chard instead of spinach for a heartier green.
Toss in cooked rice or couscous for a more filling main dish.
Include chopped tomatoes for a saucier version.
Sprinkle with crumbled feta for a Mediterranean touch (if not vegan).
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat with a splash of water or olive oil until warmed through. This dish is not ideal for freezing due to the delicate texture of spinach.
FAQs
Can I use dried chickpeas instead of canned?
Yes. Soak and cook dried chickpeas in advance before using them in the recipe.
Is this dish traditionally served hot or cold?
It is traditionally served warm, but leftovers can be enjoyed at room temperature.
Can I make this dish ahead of time?
Yes. It reheats well and even tastes better after the flavors meld for a day.
Is this dish vegan?
Yes, it is naturally vegan and plant-based.
Can I skip the raisins?
Yes, the raisins are optional, but they add a subtle sweetness that balances the dish.
What kind of paprika should I use?
Sweet paprika is traditional, but smoked paprika adds a deeper flavor. Use whichever you prefer.
Can I use frozen spinach?
Yes, just make sure it’s well-drained before adding to the skillet.
What protein can I add to make it a main dish?
You can add sautéed tofu, seitan, or even a poached egg if you’re not vegan.
Is it gluten-free?
Yes, this recipe is naturally gluten-free.
Can I add more vegetables?
Absolutely. Try adding roasted red peppers, zucchini, or mushrooms for variation.
Conclusion
Catalan Chickpeas and Spinach is a flavorful and simple dish that brings a taste of Spain to your table. With humble ingredients and bold seasoning, it’s a versatile recipe perfect for weeknight dinners or meal prepping. Nutritious, delicious, and satisfying, it’s a plant-based classic that you’ll come back to time and again.
Catalan Chickpeas and Spinach is a traditional Spanish dish featuring tender chickpeas, wilted spinach, and bold Mediterranean flavors. A quick, hearty, and healthy meal that’s naturally vegan and gluten-free.
Ingredients
2 tablespoons olive oil
2 cloves garlic, sliced or minced
1 small onion, finely chopped
1 can (15 oz) chickpeas, drained and rinsed
4 cups fresh spinach (or 1 cup frozen spinach, thawed and drained)
1 teaspoon sweet paprika (or smoked paprika)
2 tablespoons pine nuts (optional)
2 tablespoons raisins (optional)
Salt and pepper, to taste
Red pepper flakes, to taste (optional)
Instructions
Heat olive oil in a large skillet over medium heat.
Add chopped onion and sauté for 5–7 minutes until soft and translucent.
Stir in garlic and cook for 1 minute until fragrant.
Add paprika and stir to coat the aromatics.
Add chickpeas and cook for 3–4 minutes, stirring occasionally.
Stir in spinach and cook until wilted (if fresh) or heated through (if frozen).
Add raisins and pine nuts, if using. Season with salt, pepper, and red pepper flakes to taste.
Cook for another 2–3 minutes, stirring gently to combine all flavors.
Serve warm, drizzled with a little extra olive oil if desired.
Notes
Add a splash of sherry vinegar or lemon juice for brightness.Use kale or Swiss chard as an alternative to spinach.Toss in cooked rice or couscous to make it a hearier main dish.Include chopped tomatoes for a saucier version.Top with crumbled feta for a Mediterranean touch (omit for vegan).
