A NOMVEX RECIPE
Spanish-inspired chickpeas & spinach
Plant-based2 servings≈ 25 min
Clear quantities, a few steps and an idea for making this meal fit your pantry.
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01 / PREPARE
On the counter
For 2 servings. Edible-portion weights. Legumes are cooked and drained unless stated otherwise.
- Cooked chickpeas320 g
- Spinach300 g
- Onion100 g
- Garlic8 g
- Paprika3 g
- Tomato passata200 g
- Olive oil20 ml
Check packaging and possible traces; a substitution may change the allergens.
02 / COOK
Let’s make it
Drain chickpeas and wash spinach.
Soften onion and garlic in oil for 6 minutes; add paprika and passata.
Add chickpeas and spinach. Cover for 8 minutes, stir and serve hot.
Your kitchen, your choices.
An original recipe from the NOMVEX editorial collection. Total time is an estimate and varies with equipment, cutting and quantity. Adjust seasoning and check doneness. This page does not provide a nutritional assessment.
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