Spanish-Style Chickpea and Spinach Paella
A hearty one-pot meal with saffron-infused rice, tender chickpeas, and earthy spinach, inspired by traditional paella. This spanish-inspired vegetarian (vegetarian) ready in about 45 minutes pairs short-grain rice (paella), (15 oz) chickpeas (canned, drained), frozen spinach for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups short-grain rice (paella)
- 1 can (15 oz) chickpeas (canned, drained)
- 10 oz frozen spinach
- 1/2 tsp saffron threads
- 4 cups vegetable broth
- 3 tbsp olive oil
- 3 cloves garlic (minced)
- 1 onion (diced)
- 1 red bell pepper (diced)
- 1 tsp salt
Instructions
- Step 1: Heat 1 tbsp oil in a large paella pan or skillet over medium heat. Add onion and garlic, sauté for 2-3 minutes until softened.
- Step 2: Add rice, stirring to coat with oil. Cook for 1-2 minutes until grains are slightly toasted.
- Step 3: Pour in broth, add saffron, salt, and remaining 2 tbsp oil. Bring to a boil, then reduce heat to low. Simmer for 15 minutes.
- Step 4: Add chickpeas and red bell pepper. Cook for 5 minutes until vegetables are tender. Stir in frozen spinach and cook for 2-3 minutes until wilted and sauce thickens.
- Step 5: Remove from heat and let rest 5 minutes before serving. Garnish with lemon wedges if desired.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spanish-Style Chickpea and Spinach Paella take to make?
Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Spanish-Style Chickpea and Spinach Paella?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep short-grain rice (paella) from drying out.
Can I substitute ingredients in Spanish-Style Chickpea and Spinach Paella?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Spanish-Style Chickpea and Spinach Paella for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Spanish-Style Chickpea and Spinach Paella vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
My partner, who's usually picky, absolutely loved this.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
