The word smoky, when applied to food, usually calls to mind barbeque and other meat-centric meals, not a vegan feast. But here is a dish that’s as savory and satisfying as it is plant-centric and nutritious.
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Smoked paprika, cumin, garlic, onion and fire-roasted tomatoes lay the groundwork for the mouth-watering flavors of this dish. 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.
- 2 tablespoons extra virgin olive oil
- 1 yellow onion, thinly sliced
- 2 cloves garlic, sliced
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- One 15-ounce can fire-roasted diced tomatoes
- One 15-ounce can (no salt) chickpeas, drained and rinsed
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1/8 teaspoon crushed red pepper flakes
- 16 cups (10 ounces) fresh baby spinach
- 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.
- 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.
- Add the tomatoes, chickpeas, salt, black pepper and red pepper flakes and cook, stirring often, until heated through, 3 to 4 minutes.
- 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.
Nutritional facts per serving
Yields four servings
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