This vegetarian low-calorie Spanish chickpeas dish makes a wonderful after-work meal. It is super easy to make, delicious and satisfying. This can be vegan without the eggs as it’s meat and dairy-free and works well for either a chickpea lunch or dinner. It can be easily made for one so it’s perfect if you are the only person who is dieting in your household.

If you follow Slimming World, Weight Watchers (WW), Noom or any other weight loss plan you can usually count this as free or easily within your allowances, of course always check your plan for advice.

How to make this Spanish chickpeas recipe perfect

This recipe is so easy to cook and can literally be made in a matter of minutes. With 5 minutes of preparation time and 12 minutes of cooking time, it is perfect for a busy day.

If you want to make it a little quicker use a small number of garlic granules instead of fresh garlic.

garlic infographic
chopping fresh tomatoes
Chopped fresh tomatoes

If you do not have fresh tomatoes you could use canned chopped tomatoes but it won’t be the same.

Tomato infographic
chickpeas in a tomato based sauce
Cooked chickpeas

To save money you do not need to use canned chickpeas and could soak your own dried chickpeas overnight before straining them to use for your chickpea lunch. Cans of chickpeas are only around 35p a can though so not too expensive.

Spanish chickpeas
Spanish chickpeas
chickpea infographic

Why these Spanish chickpeas are amazing?

Chickpeas are so cheap but are so nutritious so if you do not use them often you should be thinking about adding them to your diet. Canned chickpeas are the most versatile which makes them easy for us to use. There are times when the dried ones are a better choice though such as making falafel.

Dried chickpeas need to be boiled in water and then simmered for quite some time. Alternatively, soaking overnight means you usually only have to cook them for 30 minutes. This Spanish chickpeas recipe uses canned chickpeas but you can swap them for dried then cooked chickpeas if you prefer.

dried chickpeas in a wooden scoopy
Dried chickpeas

Chickpeas are a very nutrient-dense food. They are high in both fibre and protein so they’re great for those who do not eat meat. Chickpeas are low in energy. 100g of cooked chickpeas are usually 164 kcals so they’re a great addition to any meal.

There are plenty of healthy Chickpea recipes to choose from since they’re so versatile. Chickpeas are easy to keep in the store cupboard as they last a long time, so stock up on a couple of tins next time you’re in the supermarket.

Spanish chickpeas
Spanish chickpeas
vegetable couscous in a white bowl
Mixed vegetable couscous

Other recipes you may enjoy

If you are a fan of chickpeas or this Spanish chickpeas recipe has made you want to use them more often then how about these meal ideas or check my chickpea recipe guide?

Vegetable and chickpea paella

Cauliflower and chickpea curry

Curry loaf



One-pot chickpea curry

For another Spanish-inspired dish how about my Spanish chicken recipe?

Spanish chicken
Spanish chicken

I have a lot of weight loss guides and support if you want to exercise including if you have a condition like fibromyalgia.

Have a good look around and see how I can help you achieve your weight loss goals. Request my free resources to get you started too!

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Spanish chickpeas

Spanish chickpeas, spinach and egg recipe perfect for weight loss

  • Author: Jen Mellor
  • Prep Time: 5 minutes
  • Cook Time: 12 minutes
  • Total Time: 17 minutes
  • Yield: 1 Portion 1x
  • Category: Main Meal
  • Method: Stove top, hob
  • Cuisine: Spanish
  • Diet: Low Calorie


This vegetarian low-calorie dish makes a wonderful after-work meal as it is super easy, delicious and satisfying. Can be vegan without the eggs and works for lunch or dinner.



2 garlic cloves

1 can of chickpeas

1 large handful of raw baby spinach

1 egg

1 tsp paprika

1 tbsp chopped fresh coriander

1 tomato (diced)

1 tbsp tomato puree

Pinch of ground cumin

Salt and pepper to season


Make the soft boiled egg. Fill a medium pot with water; cover and heat to boiling on high. Add the egg and let it cook for 6-7 minutes. Drain and rinse with cold water and peel the cooked egg. Set aside.

Strain and rinse the chickpeas

Heat some low-calorie cooking spray in a medium-sized pan.

Chop the garlic finely and saute for 2 minutes until the garlic starts to brown.

Add the chickpeas, tomato, paprika, cumin and tomato puree and cook, stirring frequently until the tomatoes are cooked.

Add the freshly chopped coriander and cook for 3-4 minutes.

Stir in the spinach and keep on the heat until the spinach has wilted.

Serve the chickpea mixture onto a plate and top with the boiled egg.

Season with salt and pepper to your personal taste and enjoy.

Keywords: Quick lunch, vegetarian recipe.

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One Comment

  1. Perfect easy lunch for sure. Loved the combination of the chickpeas and the egg, which I initially wasn’t too keen on the idea of.