Menu Enter a recipe name, ingredient, keyword...

Chickpeas and Spinach with Smoky Paprika

By

Cooking light
Calories: 86
Fat: 1.9g
Saturated fat: 0.2g
Monounsaturated fat: 1g
Polyunsaturated fat: 0.2g
Protein: 3.1g
Carbohydrate: 14.6g
Fiber: 3.5g
Cholesterol: 0.0mg
Iron: 1.8mg
Sodium: 168mg
Calcium: 64mg

Google Ads
Rate this recipe 4.6/5 (19 Votes)

Ingredients

  • 1 tablespoon olive oil $
  • 4 cups thinly sliced onion $
  • 5 garlic cloves, thinly sliced $
  • 1 teaspoon Spanish smoked paprika
  • 1/2 cup dry white wine $
  • 1/4 cup organic vegetable broth
  • 1 (14.5-ounce) can fire-roasted diced tomatoes, undrained
  • 1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
  • 1 (9-ounce) package fresh spinach
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 teaspoons sherry vinegar

Details

Preparation

Step 1

1. Heat olive oil in a large Dutch oven over medium heat. Add onion and garlic to pan; cover and cook for 8 minutes or until tender, stirring occasionally. Stir in smoked paprika, and cook for 1 minute. Add white wine, vegetable broth, and tomatoes; bring to a boil. Add chickpeas; reduce heat, and simmer until sauce thickens slightly (about 15 minutes), stirring occasionally. Add spinach; cover and cook for 2 minutes or until spinach wilts. Stir in parsley and vinegar.

You'll also love

Review this recipe

Slow Cooker Get-Well-Quick Ancient Wheat Chickpea Soup Roasted Indian Chicken, Vegetables and Chickpeas