Chickpeas and Spinach with Smoky Paprika

Ingredients

• 15 ounce chickpeas rinsed drained canned (garbanzo beans)
• 14.5 ounce canned tomatoes diced undrained canned
• 0.5 cup cooking wine dry white
• 2 tablespoons flat-leaf parsley fresh chopped
• 5  garlic cloves thinly sliced
• 1 tablespoon olive oil 
• 4 cups onion thinly sliced
• 1 teaspoon paprika smoked spanish
• 2 teaspoons sherry vinegar 
• 9 ounce pkt spinach fresh
• 0.3 cup vegetable broth organic

Equipment

• frying pan
• dutch oven

Directions

1. Heat olive oil in a large Dutch oven over medium heat.
2. Add onion and garlic to pan; cover and cook for 8 minutes or until tender, stirring occasionally. Stir in smoked paprika, and cook for 1 minute.
3. Add white wine, vegetable broth, and tomatoes; bring to a boil.
4. Add chickpeas; reduce heat, and simmer until sauce thickens slightly (about 15 minutes), stirring occasionally.
5. Add spinach; cover and cook for 2 minutes or until spinach wilts. Stir in parsley and vinegar.