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Main course · Spanish

Chickpeas with Mushrooms and Spinach

30 min Serves 4 ~262 kcal/serving ~£4.40 (£1.10/serving) Dairy-freeGluten-freeVeganVegetarian

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Ingredients

  • 500 g tinned chickpeas, drained
  • 250 g chestnut mushrooms, sliced
  • 200 g baby spinach leaves
  • 1 onion, finely chopped
  • 3 garlic cloves
  • 250 ml vegetable stock
  • 2 tbsp olive oil

Nutrition (per serving)

Calories
262 kcal
Protein
12.6 g
Carbohydrate
26.9 g
of which sugars
4.2 g
Fat
10.4 g
of which saturates
1.4 g
Fibre
9.6 g
Salt
1.33 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Heat the olive oil in a large pan and fry the mushrooms, onion and garlic for 8 minutes until golden.

  2. 2

    Add the chickpeas and vegetable stock, bring to a simmer and cook for 8 minutes.

  3. 3

    Stir in the spinach and cook for 2-3 minutes until wilted.

  4. 4

    Season well and serve hot with bread.

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