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.
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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.
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
- 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.
Nutrition information (per serving)
Makes 4 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.