Rating: 4.5 stars
12 Ratings
  • 5 star values: 5
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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.

Jeanne Kelley
Recipe by Cooking Light December 2010

Gallery

Credit: John Autry; Styling: Leigh Ann Ross

Recipe Summary test

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

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement

Chef's Notes

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.

Nutrition Facts

86 calories; fat 1.9g; saturated fat 0.2g; mono fat 1g; poly fat 0.2g; protein 3.1g; carbohydrates 14.6g; fiber 3.5g; iron 1.8mg; sodium 168mg; calcium 64mg.
Advertisement