Chickpeas and Spinach with Smoky Paprika

• 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 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 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.

Serves 10 (2/3 c.); 86 calories.

VERDICT:  I think this is meant to be an appetizer--the recipe suggests serving on grilled or toasted bread and the serving size is quite small--but I ate it for dinner.  I was expecting a more pronounced smoky flavor, but it was decent.  (I may have also destroyed it with substitutions.  I accidentally drank the white wine I was going to use in this, so I used sherry.  And then it turned out I didn't have sherry vinegar, so I used white wine vinegar.)  Keep for being convenient.