Spanish rice with chickpeas and spinach
Smoky paprika rice with tender chickpeas and spinach, cooked in one pan. Hearty and good value.
- Time45 min
- LevelEasy
- Costabout £2.89 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oil in a large, wide pan over a medium heat. Cook the onion and pepper for 8 minutes until soft. Stir in the garlic and paprika for 1 minute.
8 min - 2
Add the rice and stir for 1 minute. If using saffron, crumble it in now.
- 3
Drain and rinse the chickpeas and add them with the hot stock. Season, bring to the boil, then lower the heat.
- 4
Simmer uncovered for 18 minutes without stirring, until the rice is tender and the liquid has been absorbed.
18 min - 5
Scatter the spinach over the top, cover with a lid or foil and leave off the heat for 5 minutes until wilted.
5 min - 6
Fluff gently with a fork and serve with the lemon wedges.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.