Thursday, June 4, 2009

Vaguely Spanish Chickpeas and Spinach

This is really vaguely Spanish, I meant to use saffron and sweet paprika but didn't have time to go to the store; so I just used half-sharp Hungarian paprika, and it was good.

2 Tbsp olive oil
1 onion
4 cloves garlic
1 Tbsp sweet paprika and a pinch of saffron
   or 1 Tbsp half-sharp paprika
1 can diced tomatoes
1 can Swanson's chicken broth
1 lb spinach

Gently heat oil over low heat as you finely slice the onion. Add the sliced onions to the pan and saute until slightly carmelized; meanwhile, mince the garlic. Turn up the heat to medium high and add garlic and spices & saute until fragrant. Add tomatoes, chicken broth, and chickpeas & bring to a strong simmer. Stem and wash the spinach, and add to the pan. Simmer until spinach is as done as you like, just a few minutes for wilted or up to twenty minutes for stewed.

Serve with good bread.

Per 1/4 recipe plus one slice of bread, 309 calories

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