Chickpeas and Spinach With Smoky Paprika
onions, chickpeas, tomatoes, spinach, wine, broth, garlic, vinegar, parsley, paprika
Ingredients
1 tablespoon olive oil 4 cups onions, thinly sliced 5 garlic cloves, thinly sliced 1 teaspoon spanish smoked paprika 1/2 cup dry white wine 1/4 cup vegetable broth 1 (14 1/2 ounce) can diced fire-roasted tomatoes, undrained 1 (15 ounce) can chickpeas, rinsed and drained 1 (9 ounce) package fresh spinach 2 tablespoons fresh parsley, chopped 2 teaspoons sherry wine vinegar
Directions for Chickpeas and Spinach With Smoky Paprika Recipe
Heat a Dutch oven over medium heat. Add the oil and swirl to coat. Add the onion and garlic; cover and cook 8 minutes oruntil tender, stirring occasionally. Stir in smoked paprika; cook 1 minute, stirring constantly. Add wine, broth, and tomatoes; bring to a boil. Add the chickpeas. Reduce heat, and simmer until the sauce thickens slightly (about 15 minutes); stir occasionally. Add spinach; cover and cook 2 minutes or until the spinach wilts. Stir in parsley and vinegar.
Read the full directions on Food.com
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