Recipe: Smoky Sautéed Spinach and Chickpeas

When you think of smoky flavors, barbeque and other meat-centric meals probably come to mind — not a vegan feast. But here’s a dish that’s as savory and satisfying as it is plant-centric and nutritious.

Smoked paprika, cumin, garlic, onion and fire-roasted tomatoes lay the groundwork for the mouth-watering flavors of this dish. Served with nourishing powerhouses like spinach and chickpeas, this dish has style and substance — in the form of protein, fiber and nutrients — that will satiate hunger and satisfy taste buds.

Ingredients

2 tablespoons extra virgin olive oil
1 yellow onion, thinly sliced
2 cloves garlic, sliced
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1, 15-ounce can fire-roasted diced tomatoes
1, 15-ounce can (no salt) chickpeas, drained and rinsed
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon crushed red pepper flakes
16 cups (10 ounces) fresh baby spinach

Instructions

1. In a large pot, heat the oil over medium-high heat. Add the onion and stir to coat in the oil. Cover tightly and cook, stirring occasionally, until softened, about 5 minutes.
2. Remove the lid and continue to cook, stirring often, until light golden brown, about 5 minutes more. Stir in the garlic and cook until fragrant, about 30 seconds. Add the paprika and cumin, and cook, stirring, for 30 seconds.
3. Add the tomatoes, chickpeas, salt, black pepper and red pepper flakes and cook, stirring often, until heated through, 3 to 4 minutes.
4. Add about a quarter of the spinach to the pot, cover tightly and cook until wilted, 1 to 2 minutes, then stir to combine. Repeat with the remaining spinach. Stir together until well-combined and serve.

Nutrition information (per serving)

Makes 4 servings

Calories: 218
Total fat: 8 g
Saturated fat: 1 g
Protein: 9 g
Carbohydrate: 27 g
Dietary fiber: 8 g
Sugar: 4 g
Added sugar: 0 g
Cholesterol: 0 mg
Sodium: 399 mg

— Developed by Sara Quessenberry for Cleveland Clinic Wellness.