Spanish Chickpeas with Spinach and Smoked Paprika

Why You’ll Love This Recipe

• Deep flavor from simple ingredients: Smoked paprika, garlic, onions, tomatoes, and olive oil create a rich, cozy sauce without needing meat or dairy.
• Weeknight-friendly: It comes together in about 45 minutes using mostly pantry staples.
• Flexible and filling: Serve it as a vegetarian main with crusty bread, spoon it over rice, or pair it with roasted vegetables.
• Great for leftovers: The chickpeas soak up the smoky tomato sauce as they sit, making this even better the next day.

Grocery List

• Produce: 1 medium yellow onion, 4 garlic cloves, 5 ounces fresh baby spinach, fresh parsley, 1 lemon
• Dairy: None
• Pantry: Extra-virgin olive oil, smoked paprika, sweet paprika, ground cumin, crushed red pepper flakes, tomato paste, canned diced tomatoes, canned chickpeas, vegetable broth, sherry vinegar or red wine vinegar, kosher salt, black pepper, crusty bread or rice for serving

Full Ingredients

For the Chickpeas and Spinach

• 3 tablespoons extra-virgin olive oil
• 1 medium yellow onion, finely diced, about 1 cup
• 4 garlic cloves, minced
• 1 teaspoon smoked paprika, preferably Spanish pimentón de la Vera
• 1/2 teaspoon sweet paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon crushed red pepper flakes, optional
• 2 tablespoons tomato paste
• 1 can diced tomatoes, 14.5 ounces, with juices
• 2 cans chickpeas, 15 ounces each, drained and rinsed
• 1 cup low-sodium vegetable broth
• 5 ounces fresh baby spinach, about 5 packed cups
• 1 tablespoon sherry vinegar or red wine vinegar
• 1/2 teaspoon kosher salt, divided, plus more to taste
• 1/4 teaspoon freshly ground black pepper

For Serving

• 2 tablespoons chopped fresh parsley
• 1 lemon, cut into wedges
• Crusty bread, toasted sourdough, warm flatbread, or cooked rice
• Optional: extra-virgin olive oil for drizzling

Step-by-Step Instructions

Step 1: Soften the onion

Place a large deep skillet, sauté pan, or Dutch oven over medium heat. Add 3 tablespoons extra-virgin olive oil and let it warm for about 1 minute, until the oil shimmers but does not smoke. Add the finely diced onion and 1/4 teaspoon kosher salt. Cook for 6 to 8 minutes, stirring often, until the onion is soft, translucent, and just beginning to turn golden around the edges. If the onion starts browning too quickly, reduce the heat to medium-low.

Step 2: Bloom the garlic and spices

Add the minced garlic, smoked paprika, sweet paprika, ground cumin, and crushed red pepper flakes, if using. Stir constantly for 30 to 45 seconds. This quick step wakes up the spices in the olive oil and gives the dish its signature Spanish-style smoky warmth. Be careful not to let the garlic or paprika burn; if the pan looks dry, add 1 tablespoon of vegetable broth right away.

Step 3: Build the tomato base

Stir in the tomato paste and cook for 1 minute, pressing it into the onion mixture with your spoon. It should darken slightly and smell sweet and savory. Add the diced tomatoes with their juices and scrape the bottom of the pan to lift up any flavorful browned bits. Cook for 3 minutes, stirring occasionally, until the tomatoes begin to soften into a chunky sauce.

Step 4: Simmer the chickpeas

Add the drained and rinsed chickpeas, vegetable broth, remaining 1/4 teaspoon kosher salt, and black pepper. Stir well to coat the chickpeas in the tomato-paprika sauce. Bring the mixture to a gentle simmer over medium heat, then reduce the heat to medium-low so it bubbles steadily but not aggressively. Simmer uncovered for 15 to 18 minutes, stirring every few minutes.

For a thicker, silkier texture, use the back of a spoon or a potato masher to gently mash about 1/2 cup of the chickpeas directly in the pan. This helps the sauce cling to the chickpeas while still leaving plenty of whole chickpeas for texture.

Step 5: Wilt in the spinach

Add the spinach in 2 to 3 handfuls, stirring after each addition so it wilts into the hot chickpea mixture. Cook for 2 to 3 minutes total, until the spinach is tender and glossy but still bright green. If the pan looks too thick, stir in 2 to 4 tablespoons additional vegetable broth or water to loosen the sauce.

Step 6: Finish with vinegar and adjust seasoning

Turn off the heat and stir in 1 tablespoon sherry vinegar or red wine vinegar. The vinegar brightens the earthy chickpeas, smoky paprika, and sweet tomatoes. Taste and adjust as needed with more salt, black pepper, or a small squeeze of lemon juice. The finished dish should be saucy, smoky, gently tangy, and hearty enough to spoon over rice or scoop up with bread.

Step 7: Garnish and serve

Spoon the chickpeas into shallow bowls and top with chopped fresh parsley. Add a light drizzle of extra-virgin olive oil if you like a richer finish. Serve warm with lemon wedges and plenty of crusty bread, toasted sourdough, warm flatbread, or cooked rice. For best flavor and texture, serve at about 150°F to 160°F, hot enough to feel cozy but not so hot that the paprika and vinegar flavors are muted.

Pro Tips

• Use good smoked paprika: Spanish smoked paprika, often labeled pimentón de la Vera, gives this dish its deep, woodsy flavor. If your paprika has been open for more than a year, replace it for the best taste.
• Do not rush the onion: A properly softened onion creates a sweet base that balances the tomatoes and smoky spices.
• Mash a few chickpeas: This is the easiest way to thicken the sauce naturally without cream, flour, or extra starch.
• Add spinach at the end: Fresh spinach only needs a few minutes. Overcooking can make it dull and watery.
• Balance with acid: The final splash of vinegar is small but important. It lifts the whole dish and keeps it from tasting flat.

Variations

• Make it extra hearty: Add 1 diced red bell pepper with the onion, or stir in 1 cup cooked cubed potatoes during the simmer.
• Use greens you have: Swap the spinach for chopped Swiss chard or kale. If using kale, simmer it for 6 to 8 minutes instead of 2 to 3 minutes.
• Add a creamy finish: Stir in 2 tablespoons tahini or 1/4 cup full-fat coconut milk at the end for a richer, slightly creamier sauce. This is not traditional, but it is delicious.

Storage & Make-Ahead

Let the chickpeas cool to room temperature, then transfer them to an airtight container. Refrigerate for up to 4 days. Reheat gently in a covered saucepan over medium-low heat for 6 to 8 minutes, stirring occasionally, until the center reaches 165°F. Add a splash of vegetable broth or water if the sauce has thickened in the refrigerator. To freeze, cool completely and store in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating. For make-ahead prep, dice the onion, mince the garlic, and rinse the chickpeas up to 24 hours in advance; store everything covered in the refrigerator until ready to cook.

Nutrition (per serving)

Calories: 346 kcal | Carbs: 49g | Protein: 15g | Fat: 11g | Saturated Fat: 1g | Fiber: 14g | Sugar: 10g | Sodium: 704mg | Cholesterol: 0mg