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