Ingredients
Quantities for 4 portions
Check ingredients as you prepare them. Changing portions resets the checks.
Method
- Soften the chopped onion, garlic and tomato in the olive oil with the paprika for 5 minutes over low heat.
- Drain, rinse and weigh 400 g of canned chickpeas. Add to the pan with 1.2 litres of water and the salt. Use already cooked chickpeas.
- Bring to the boil and add the 80 g of pevide soup pasta; cook for 8 minutes, stirring now and then so it does not catch on the bottom.
- Stir in the spinach and cook for 2 minutes, just until it wilts.
- Adjust the salt and serve.
Shopping tip
The chickpea quantity is its drained weight. Use already cooked canned chickpeas.
Where it fits in your week
Quick enough for a weeknight.
At the portions as written, there is enough for a second meal.
Based on the cook time and portions the recipe states.
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About this page
The photograph is AI-generated and illustrates the dish. It is not a record of a cook we carried out.
Times, portions and protein per portion are the recipe author's estimates, not laboratory measurements.