Sometimes it can be difficult to eat vegan outside the home in non-vegetarian/vegan restaurants, but there are some dishes or tapas that are usually popular in bars or traditional restaurants and that usually get us out of trouble. In Seville it is very easy to find spinach with chickpeas, it is a delicious dish, although this version is lighter because it has much less oil.

If you prefer, you can add more, although I love this recipe, it is healthier and has much fewer calories. It has very few ingredients and they are all very easy to find. You need: chickpeas, extra virgin olive oil, garlic, spinach, paprika and salt (optional).



  • Aceite de oliva virgen extra
  • 1 cabeza de ajos (12 dientes)
  • 3 cucharadas de pimentón dulce
  • 6 tazas de espinacas (250 g)
  • 1/2 taza de agua (125 ml)
  • 3 y 1/2 tazas de garbanzos cocinados (650 g)
  • Sal (opcional)


  1. In a frying pan add a splash of oil and when it is hot add the chopped garlic. Cook over medium heat until golden brown.
  2. Add the paprika, stir and add the chopped spinach. You can add plenty of oil to cook the spinach or use 1/2 cup of water. Leave the spinach for about 5 minutes. You can also add salt, although I don’t add it.
  3. Add the chickpeas, stir and if you want you can add a little more paprika or oil. Cook for about 5 more minutes.
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