Chickpeas and Spinach With Smoky Paprika
photo by Dr. Jenny
- Ready In:
- 40mins
- Ingredients:
- 11
- Serves:
-
10
ingredients
- 1 tablespoon olive oil
- 4 cups onions, thinly sliced
- 5 garlic cloves, thinly sliced
- 1 teaspoon spanish smoked paprika
- 1⁄2 cup dry white wine
- 1⁄4 cup vegetable broth
- 1 (14 1/2 ounce) can diced fire-roasted tomatoes, undrained
- 1 (15 ounce) can chickpeas, rinsed and drained
- 1 (9 ounce) package fresh spinach
- 2 tablespoons fresh parsley, chopped
- 2 teaspoons sherry wine vinegar
directions
- Heat a Dutch oven over medium heat. Add the oil and swirl to coat. Add the onion and garlic; cover and cook 8 minutes oruntil tender, stirring occasionally.
- Stir in smoked paprika; cook 1 minute, stirring constantly. Add wine, broth, and tomatoes; bring to a boil. Add the chickpeas. Reduce heat, and simmer until the sauce thickens slightly (about 15 minutes); stir occasionally.
- Add spinach; cover and cook 2 minutes or until the spinach wilts. Stir in parsley and vinegar.
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Reviews
-
We made this recipe last night for dinner and thought it was good. It makes for a good weeknight meal as the prep is not difficult and it comes together fairly quickly. It looks nice and bright on the plate. I followed the ingredients and preparation as specified. I served atop Trader Joe's garlic naan, which I felt was complimentary. Made for Photo Tag Spring 2013.
RECIPE SUBMITTED BY
breezermom
United States