Microwave Spanish chickpeas and spinach
Chickpeas and spinach warmed in smoky paprika oil, the Seville tapas-bar dish that’s vegan, costs about two dollars and is even better the next day.
- 12 min total
- 6 min hands-on
- Anyone can make this
- Serves 1
- About $2.21 a serving
- 680 calories
- Good the next day
- Vegan
- Dairy-free
Dolly says: I’d make this on a weeknight. It’s on the table in 12 minutes.
Ingredients
For 1 servings.
- ¾ can chickpeas, drained and rinsed
- ¾ cup frozen chopped spinach
- 1 slice sourdough bread
From your pantry
- 1½ tbsp olive oil
- ½ tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ¼ tsp salt
- 2 tbsp water
- 1 tsp red wine vinegar
Each serving has about 680 calories, 29 g protein, 80 g carbs and 29 g fat, and costs about $2.21 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No sourdough bread? French bread works.
Steps
Tap an underlined word for a quick explanation.
Microwave the olive oil, garlic powder, smoked paprika and cumin in a microwave-safe bowl for 30 seconds, .
Fragrant. Fragrant means cooking until you can clearly smell it, usually garlic or spices, often in about 30 seconds. That’s the moment the flavor is ready, just before it can burn.
How you’ll know: You can smell it from a step back, and garlic is pale gold, not brown.
Timer: 30 sec
Dolly’s tip: Warming spices in oil wakes up their flavor, the same way a hot skillet would.in the chickpeas, frozen spinach, salt and water.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Cover with a plate and microwave 3 minutes, then stir.
Timer: 3 min
Microwave 2 minutes more, until the spinach is hot and the chickpeas are coated in red oil.
Timer: 2 min
Mash a few chickpeas against the side of the bowl with the fork and stir to the sauce.
Thicken. Thickening means cooking a sauce or soup until it’s less runny, by simmering it down or adding something like cornstarch. A thicker sauce clings to food instead of pooling on the plate.
How you’ll know: It coats the back of a spoon, and a line drawn through it with your finger holds its shape.
Stir in the vinegar, taste, and add more salt if it needs it.
Pinch. A pinch is what you can hold between your thumb and two fingers, less than an eighth of a teaspoon. It’s a small, forgiving amount, so there’s no need to measure.
How you’ll know: It’s a light sprinkle you can barely see on the food, not a little pile.
Dolly’s tip: The splash of vinegar at the end is what makes it taste bright instead of flat.Eat it with the bread for mopping up the paprika oil, or cool it, cover it and refrigerate for up to 3 days.
Food safety: Put leftovers in the fridge within 2 hours and eat them within 3 to 4 days. Reheat until steaming hot, 165°F.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
