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Meatless Monday: Chickpea and Spinach

Posted Nov 29 2010 8:02pm

I was severely disappointed in Novemeber’s Cooking Light (anyone else?!). So when I got Decembers, I wasn’t super pumped about it. When I finally got around to reading it, I was much happier with their recipes (Also, did anyone see the stocking utensil holders? SO ADORABLE). I made their chickpea and spinach dish and it was delicious ( here’s the original recipe ). Plus, it has a wintery feel to me which is great since it’s no longer 80 here!

Chickpeas and Spinach

  • 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  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 (I used 1 tbsp of dry)
  • 2  teaspoons  sherry vinegar (I used balsamic)

Heat olive oil in a large pot 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.

You can either eat this as is, over rice, or on bread. I ate it on rice, but they suggest little toasted bread pieces. And really, who can argue with their photo of it?

Source: Cooking Light

Alright, Cooking Light, you’re back on my good side.

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