Smoky Spinach & Chickpea Stew

[banslug]

Just had to share my new love. I get fresh spinach from my local farm each week, so I've been looking for new recipes to use it up. Here is what I made this week:

Smoky Spinach & Chickpea Stew
16 oz can stewed tomatoes
1/2 - 1 tsp smoked Spanish paprika (can sub hot paprika if needed)
14-16 oz. fresh baby spinach, or 1 large (1 lb) bunch spinach
15.5 oz can chickpeas, rinsed and drained
1/2 tsp salt (I omit)

• In a Dutch oven or 4-quart saucepan over medium-high heat, combine the tomatoes and paprika and bring to a boil; boil 1 minutes.
• Add the spinach; cover and cook until the spinach wilts, about 3-4 minutes.
• Stir in the chickpeas and salt.
• Cover, reduce heat and cook until the spinach is just tender and the flaros are blended, about 4 more minutes.

Nutritional Info: makes 4 servings, each serving has 120 cals, 2g fat, 0g sat fat, 0s trans fat, 0mg cholesterol, 659mg sodium, 23g carbs, 7g fiber, 7g protein, 157mg calcium

Original Source: Weight Watchers New Complete Cookbook

Gayle's note: I don't like chickpeas so I used Great Northern Beans and it was just fine!!!!

[hriacobacci]

Thanks for sharing - this looks really yummy. I love spinach AND chickpeas!

Heather

[treebaby]

My husband made this for me last night, and I think it is awesome. Thanks for sharing!

[banslug]

Glad you liked it. That smoked paprika does wonders, doesn't it?

Gayle