Chickpeas and Spinach with Smoky Paprika

Chickpeas and Spinach with Smoky Paprika Recipe
Photo: John Autry; Styling: Leigh Ann Ross
Smoked paprika is worth hunting down in a good spice section or store. If you don't have it, substitute 1 teaspoon sweet paprika and 1/4 teaspoon ground red pepper. Serve this mixture on grilled or toasted bread.

Yield:

10 servings (serving size: about 2/3 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 86
Fat 1.9 g
Satfat 0.2 g
Monofat 1 g
Polyfat 0.2 g
Protein 3.1 g
Carbohydrate 14.6 g
Fiber 3.5 g
Cholesterol 0.0 mg
Iron 1.8 mg
Sodium 168 mg
Calcium 64 mg

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

Preparation

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.

Note:

This recipe appeared in The New Way to Cook Light (2012) and in the November, 2012 25th anniversary issue.

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Jeanne Kelley,

Cooking Light

December 2010
My Notes

Only you will be able to view, print, and edit this note.

Add Note