Easy Spinach Chickpea Tapas (Print)

Sautéed spinach and chickpeas with garlic and smoked paprika for flavorful Spanish-style sharing.

# Ingredients:

→ Vegetables & Legumes

01 - 2 tablespoons olive oil
02 - 3 garlic cloves, thinly sliced
03 - 1 small yellow onion, finely chopped
04 - 1 can (15 ounces) chickpeas, drained and rinsed
05 - 5 ounces fresh baby spinach (about 5 packed cups)

→ Spices & Seasonings

06 - 1 teaspoon smoked paprika
07 - 1/2 teaspoon ground cumin
08 - Salt and black pepper, to taste
09 - Pinch red pepper flakes (optional)

→ Liquids

10 - 2 tablespoons sherry vinegar or red wine vinegar

→ Garnish

11 - Lemon wedges, for serving
12 - Fresh parsley, chopped (optional)

# Directions:

01 - Heat olive oil in a large skillet over medium heat until shimmering.
02 - Add the garlic and yellow onion; sauté for 2 to 3 minutes until softened and fragrant.
03 - Stir in smoked paprika and cumin; cook for 30 seconds, allowing the spices to release their aroma.
04 - Toss in the chickpeas, mix well to coat with spices, and cook for 2 to 3 minutes.
05 - Add spinach in batches, stirring frequently, until just wilted, about 2 to 3 minutes.
06 - Season with salt, black pepper, and red pepper flakes if desired.
07 - Drizzle with sherry vinegar, toss thoroughly, and continue cooking for 1 minute.
08 - Transfer to a serving plate. Garnish with parsley and serve with lemon wedges.

# Expert Tips:

01 -
  • No one ever guesses how fast you can get these bold flavors on the table.
  • The smoky aroma and sherry vinegar hit always make people reach for seconds.
02 -
  • If the garlic gets even a hint of too dark, the whole pan turns bitter—watch carefully at the start.
  • Tossing in the vinegar off heat kept the greens bright and everything lively, a trick I use every time now.
03 -
  • Start with a wide skillet to give the spinach room to wilt evenly, avoiding any watery pockets.
  • The squeeze of lemon at the finish—fresh, never bottled—elevates the flavor from good to irresistible.
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