4 cups thinly sliced onions
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 diced fire-roasted 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
1. 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 biol. Add chickpeas; reduce heat and simmer until sauce thickens slightly (about 15 minutes), stirring occasionally. Add spinach; cover and cook 2 minutes or until spinach wilts. Stir in parsley and vinegar.
Yield: 10 servings
Cooking Light, December 2010
I made this for the holiday party we had at our house over the weekend. It takes about 20 minutes total, but only uses one pot, so it’s great for a last minute snack at your house. Perfect for me considering our sinks were backed up until 5:30 p.m. the night of the party, at which time an awesome plumber from Amazing Plumbing came and saved my party. The only substitution I made was using balsamic vinegar instead of sherry vinegar because I simply couldn’t find it. But it tasted great none-the-less (although it was easily overshadowed by the Date and Walnut Cheese Ball – see post).