Smoky Chickpeas and Spinach
It’s worth hunting down smoked paprika in a store’s spice section, and you’ll often see it sold in flexible amounts in bulk bins. If you can’t find it, substitute a combination of 1 teaspoon of sweet paprika and ¼ teaspoon of ground red pepper for every teaspoon called for in a recipe. Serve this savory combination on grilled or toasted bread, or on top of salad greens.
Total fat: 1.9g
Saturated fat: 0.2g
Monounsaturated fat: 1g
Polyunsaturated fat: 0.2g
CLICK TO DOWNLOAD
AND PRINT THIS RECIPE
1 tablespoon olive oil
4 cups thinly sliced onion
5 garlic cloves, thinly sliced
1 teaspoon Spanish smoked paprika
½ 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
• 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 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 before serving.
about 2/3 cup each
If it meets our criteria,
we’ll publish it on
the FitFamily site!
CLICK HERE TO SUBMIT
Get recipes from the
FitFamily archives!If you missed any
of our previously
to view them.