Easy Vegan Chickpea & Spinach Paella (One-Pan Spanish Dinner)

If you're looking for an easy vegan paella that’s packed with flavor, protein, and color, this Chickpea Spinach Spanish Paella is the perfect recipe. Made with saffron, smoked paprika, chickpeas, and plenty of fresh vegetables, this one-pan dish delivers all the classic paella comfort in a plant-based, gluten-free version.

It’s ideal for feeding a crowd, meal-prepping, or bringing to a potluck — and comes together with simple pantry staples.

Vegan Chickpea Spinach Paella Recipe

Servings: 10–12

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: ~1 hour

Ingredients

Broth Base

• 1 (15 oz) can chickpeas, brine reserved

• 4 cups vegetable broth

• ½ cup dry white wine

• ¼ tsp saffron threads, crumbled

Vegetables & Aromatics

• 2–4 Tbsp olive oil (or veggie broth for oil-free)

• 4 Tbsp pine nuts

• 6 garlic cloves, minced

• 1 medium onion, chopped

• 1 red bell pepper, chopped

• 2 medium tomatoes, chopped

• 2 Tbsp minced parsley

• 6–8 cups fresh spinach, chopped

Spices

• 1 Tbsp ground cumin

• 2 tsp dried oregano

• 2 tsp smoked paprika

  • If you prefer less smoky flavor: use 4 tsp sweet paprika instead

• 2 tsp crushed red pepper flakes (optional for heat)

Rice & Extras

• 3 cups Spanish or Arborio short-grain rice

  • (Short-grain brown rice works — but may increase bake time)

• Salt & pepper to taste

• Lemon wedges for serving

• Optional toppings: sliced green onions, cilantro, extra parsley

Instructions for Making Vegan Chickpea Spinach Paella

Prep the broth

1. Preheat oven to 400°F (gas) or 450°F (electric).

2. In a large pot, combine chickpea brine, vegetable broth, wine, and saffron.

3. Bring to a boil, then reduce heat and simmer 5 minutes.

Sauté the vegetables

4. In a large paella pan or wide wok (17–18 inches), heat olive oil.

5. Add pine nuts and lightly toast 1–2 minutes.

6. Add garlic, onion, and red pepper; cook 2–3 minutes until soft.

7. Stir in tomatoes, parsley, and spinach; cook 2–3 minutes until wilted.

8. Season lightly with salt.

Add spices + rice

9. Stir in smoked paprika, oregano, cumin, and crushed red pepper.

10. Add rice and toss to coat well.

Combine + bake

11. Pour the saffron broth into the pan. Taste the broth and add more salt if needed.

12. Add chickpeas and bring mixture to a gentle boil.

13. Cook 5 minutes, stirring occasionally, until rice begins absorbing liquid.

14. Transfer the paella pan to the oven:

15. Gas oven: 12 minutes

16. Electric oven: 15–20 minutes

Rest + serve

15. Remove from oven, cover with lid or foil, and let rest 10 minutes.

16. Fluff gently. Taste and adjust salt + pepper.

17. Serve with lemon wedges — the squeeze of citrus makes it pop!

Optional add-ins

Try adding broccoli florets, cauliflower, artichokes, green beans, or asparagus.

A One-Pan Meal for Any Occasion

This easy Vegan Chickpea Spinach Paella is a flavorful one-pan meal you can customize with your favorite vegetables and enjoy all week long. Whether you're cooking for a crowd or craving a cozy, comforting dish, this chickpea paella delivers.

If you try it, leave a comment and share your favorite add-ins!

Nutrition Information

Per serving (6 servings): 515 calories, 95 grams carbohydrates (80 grams net carbohydrates), 14 grams fiber, 15 grams protein, 14 grams fat, 1020 milligrams sodium

Good source of vitamin B3, vitamin B5, calcium

Excellent source of vitamin B1, vitamin B2, vitamin B6, folate, vitamin A, vitamin C, vitamin E, vitamin K, copper, iron, magnesium, manganese, phosphorus, potassium, selenium, zinc