Cooking · Eating

Spanish vegetables – Chickpeas and Chards

Welcome back to my little corner of the internet!

Chikpeas are hands down my absolute favourite legume. As soon as I discovered this recipe, I needed to try it. Unfortunately, there was no spinach at the farmers’ market, but an abundance of red chard. Thus, I made this incredibly easy recipe with chard. I believe any leafy greens will do, though.


1kg Chard or spinach

500 g chickpeas

1 tbsp paprika powder

2 cloves of garlic



Extra virgin olive oil

If you are using dried chickpeas, don’t forget to soak them overnight or at least for about 5-6 hours. Boil them in water until soft. I use a pressure pot and boil them for 15 minutes on the second ring.

If you are using canned chickpeas, just proceed.

Wash the chard and boil them in water until soft. Chill with cold water and squeeze out the excess water. Roughly chop them.

In a large skillet, heat up a nice gulp of olive oil. Drain the chickpeas and add them to the oil. Also add the chard or spinach.

Mix well and add the paprika and the pressed garlic, season with salt and pepper. Mix well to evenly distribute the spices. Cook for 5-10 minutes on a medium-low fire. Serve either alone, with meat or bread.

Do you like chickpeas? What about chard? Let me know in the comments below.




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