Spanish Spinach and Chickpeas - VEGAN | Budget-Friendly!
Spanish spinach and chickpeas is the go-to vegan-friendly recipe that you’ll make on repeat! All you need is some pantry staples and a bag of frozen spinach!
Ingredients
- Extra virgin olive oil
- 4 garlic cloves (peeled, left whole)
- 1 large onion (diced fine)
- 10.5 oz 500g Cooked Chickpeas (canned is fine)
- 10.5 oz 500g frozen spinach (thawed and excess liquid drained)
- 1 tsp Ground Cumin
- 1 tsp smoked paprika (we ❤️ Spanish La Vera smoked paprika)
- ½ tsp Garlic powder
- 1 tsp Cayenne pepper (or chili flakes)
- 125 ml/ 4.2 fl. oz. of tomato paste
- 60 ml/ 2 fl. oz. of Jerez Sherry Vinegar (or apple cider)
- 1-2 cups of vegetable stock (homemade or store-bought Vegetable Broth (Organic, Low Sodium)
- Salt and Cracked black pepper (to taste)
- Handful of fresh parsley (for garnish)
- 3 cups water
- Veg ends and skins from the veg listed above
- 1 carrot
- ½ onion
- 1 bay leaf
- Small handful of fresh parsley (stalks and all)
- 10 whole black peppercorns
- A small bundle of fresh herbs rosemary/thyme etc (optional)
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