Spanish-Style Chickpea and Spinach Paella

By AislePrompt Editorial · Published 2026-03-31 · Updated 2026-03-31

A hearty one-pot meal with saffron-infused rice, tender chickpeas, and earthy spinach, inspired by traditional paella. This Spanish-inspired vegetarian recipe, ready in about 45 minutes, pairs short-grain rice (paella), 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

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. 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.
2. Step 2: Add rice, stirring to coat with oil. Cook for 1-2 minutes until grains are slightly toasted.
3. 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.
4. 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.
5. Step 5: Remove from heat and let rest 5 minutes before serving. Garnish with lemon wedges if desired.