Chickpeas and Spinach with Smoky Paprika

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

Chickpeas and Spinach with Smoky Paprika

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  • Prep Time


  • Total Time


  • Servings



  • 1

    tablespoon olive oil $

  • 4

    cups thinly sliced onion $

  • 5

    garlic cloves, thinly sliced $

  • 1

    teaspoon Spanish smoked paprika

  • ½

    cup dry white wine $

  • ¼

    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


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.


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