Chickpeas and Spinach with Smoky Paprika

12 Reviews
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Photo: John Autry; Styling: Leigh Ann Ross
Yield
10 servings (serving size: about 2/3 cup)
By Jeanne Kelley
December 2010
RECIPE BY Cooking Light

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.

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

Nutritional Information

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

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.

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.

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Ratings & Reviews

sukeedog's Review

Gloislane
October 12, 2013
N/A

bjane1's Review

DebbieR85338
October 10, 2013
Wow! The flavors were awesome! Served this as a main course over polenta with a balsamic pear salad (CL favorite from eons ago) on the side. Hubbie raved! Great vegan dish...who needs meat when beans and veggies can taste so good!

mpusto's Review

bjane1
February 02, 2013
We make this over and over again. It is so good and so filling. We don't really make any changes other than using dry chickpeas instead of canned.

DestructoAria's Review

mpusto
January 24, 2013
This is great--it uses up my spinach if I overbuy, and my husband likes it as a gateway vegetable dish. You know those people who need to eat more veggies? Yep, that's us--and we liked this.

hmsktm's Review

Clobberella422
January 21, 2013
This was a good solid recipe, but not knock your socks off. I spread some goat cheese on the bread which livened it up considerably. I also enjoyed the left overs for breakfast with a fried egg on top. I will put it in my rotation since it uses ingredients that I often have on hand.

GingerR's Review

LDombeck
January 06, 2013
This was good. Shop around for the vinegar and smoked paprika. My regular grocery had a high price on both items. A $9 vinegar might be worth it, but not the first time you try it! World Market had them both for a more reasonable price. Since I hadn't used those spices before I didn't want to pay a lot in case I didn't like them.

aliomali's Review

hmsktm
October 01, 2012
This was delicious and very easy to make! I cooked the onions and garlic with butter - instead of olive oil and cooked for a longer period of time and kept cooking it down and adding butter. It was very good.

Clobberella422's Review

sukeedog
January 18, 2012
Very good; the smoked paprika and fire-roasted tomatoes are delicious together with the other ingredients. I doubled this and served it as a main dish with a fried egg on top of each serving. I love that it's composed entirely of things I almost always have on hand, so I most certainly would make it again.

LDombeck's Review

GingerR
January 16, 2012
I have made this dish many times. It is easy and soooo delicious. I can't believe there is no added salt b/c it is so flavorful. The smoked paprika and fire roasted tomatoes are a must. I don't have sherry vinegar and used red wine vinegar. My husband really loves this one too!

JulzChicago's Review

JulzChicago
March 09, 2011
The smokiness really comes through and the crusty bread was great for soaking up all the great juices. I served it alongside a pan-grilled turkey and chicken sausage made with sun-dried tomatoes and gruyere cheese.