Spinach and Chickpeas with Smoky Paprika

Perfect as a side dish or as tapas on grilled or toasted bread. Barb L.

Serves: 4-6 as a side dish, 10 as tapas


1 Tbsp Flying Olive Garlic Extra Virgin Olive Oil

3 cups thinly sliced shallots

5 garlic cloves, thinly sliced

1 tsp Spanish smoked paprika (this recipe isn’t the same with regular paprika)

½ cup dry white wine

¼ cup veggie or chicken broth

1 (14-15 oz) can of fire-roasted diced tomatoes, undrained

1 (15 oz) can chickpeas (garbanzo beans), rinsed and drained

1 (9 oz) package of fresh spinach (about 10 cups)

2 Tbsp chopped Italian flat-leaf parsley or cilantro

2 tsp Flying Olive Neapolitan or A-1 Premium Balsamic Vinegar


Heat the Flying Olive Garlic Extra Virgin Olive Oil in a large Dutch oven over medium heat. Add the shallots and garlic to the pan, cover, and cook for about 6-8 minutes until tender, stirring occasionally.

Stir in the smoked paprika and cook 1 minute. Add the wine, broth, and the tomatoes and bring to a boil.

Add the chickpeas; reduce the heat and simmer until the sauce thickens slightly (about 10-15 minutes, stirring occasionally. Add the spinach, cover, and cook 2 minutes until the spinach wilts. Stir in the parsley or cilantro, and the Flying Olive Balsamic of Choice. Serve.

For tapas: Brush each piece of toast with a little Flying Olive Garlic Extra Virgin Olive Oil. Add a spoonful of the mixture to the bread and serve.

Submitted by Chuck L.