Chickpeas And Spinach With Smoky Paprika - cooking recipe

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

Preparation

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.