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.


NUTRITIONAL INFORMATION:
PER SERVING

Calories: 86
Total 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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Ingredients

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

PREPARATION
•   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.



Servings: 10
about 2/3 cup each









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