Couscous with Spanish Spinach & Chickpeas | Easy One-Pan Recipe
This Couscous with Spanish Spinach & Chickpeas is so good, it seriously rivals even the best pasta & rice dishes. We´re talking a huge punch of flavors, super easy to make and done in under 30 minutes. The perfect dish for a busy weeknight dinner or a relaxed weekend lunch.
The best part about this dish, is that it´s super healthy for you, made with the simplest ingredients and it´s all done using just one pan. Folks, this is what easy & great food is all about.
What flavors this dish is the sweet smoked Spanish paprika and the ground cumin. The combination of these spices really give this dish a beautiful Spanish touch. I also used vegetable broth to cook the couscous. This adds even more flavor to the couscous, however, you can also use water with a vegetable bouillon cube.
TIPS & TRICKS to Make this Recipe: When cooking couscous, the ratio is almost always 1:1. Meaning 1 cup liquid to 1 cup couscous. If you want to double this recipe, just add 2 cups broth to 2 cups couscous. To perfectly cook the couscous, all you have to do is add it into the boling liquid, then place a lid and turn off the heat. In just 5 minutes you will have perfectly cooked couscous.
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Watch the Video Below on How to Make Couscous with Spanish Spinach & Chickpeas
Couscous with Spanish Spinach & Chickpeas
- 2 tbsp extra virgin olive oil 30 ml
- 1/2 onion
- 3 cloves garlic
- 1/2 tsp sweet smoked Spanish paprika 1.50 grams
- 1/2 tsp ground cumin 1 gram
- 1/2 cup tomato sauce 115 grams
- 2 cups spinach 200 grams
- 1 cup cooked chickpeas 170 grams
- 1 cup vegetable broth 237 ml
- 1 cup couscous 150 grams
- handful fresh parsley
- pinch sea salt
- dash black pepper
Heat a large fry pan with a medium heat and add in 2 tbsp extra virgin olive oil
Meanwhile, finely dice 1/2 onion and roughly chop 3 cloves garlic
After heating the olive oil for 3 minutes, add in the diced onion & chopped garlic, mix with the olive oil, after 3 minutes and the onion is translucent, add in a generous 1/2 tsp sweet smoked paprika and 1/2 tsp ground cumin, quickly mix together, then add in 1/2 cup tomato sauce and simmer
After 3 minutes and the tomato sauce has thickened up, add in 2 cups roughly chopped fresh spinach, mix together until the spinach is just wilted, then add in 1 cup cooked chickpeas and season with sea salt & black pepper, gently mix together, then add in 1 cup vegetable broth and mix together, turn up the heat to a high heat, once it comes to a boil, add in 1 cup couscous, quickly mix together, place a lid on the pan and turn off the heat
After 5 minutes remove the lid from the pan, using a fork fluff up the couscous, then transfer into servng dishes and sprinkle with finely chopped parsley, enjoy!
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