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Photo: John Autry; Styling: Leigh Ann Ross Photo by: Photo: John Autry; Styling: Leigh Ann Ross

Chickpeas and Spinach with Smoky Paprika

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.

Cooking Light DECEMBER 2010

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

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.

Nutritional Information

Amount per serving
  • 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
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Chickpeas and Spinach with Smoky Paprika recipe

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