Smoked Chickpeas. No, Not That Kind.

So I’ve been mentally packing for my trip this week. One of the items I was giddily going to include was my new pair of cream Sperry Topsiders.

Then the darkness set in: a cruel trick from Mother Nature, a plot against me in my desire to wear warm weather footwear. I tell you what, Old Man Winter continues to point and laugh right in my face as there are 10 inches of snow awaiting me at my destination.

I could cry and barf and barf and cry some more.

Would I look like a complete freak if I wear Zip Lock bags around each shoe?

Chickpeas with Spinach and Smoked Paprika:

What it took for 2:

1 (14.5 oz) can chickpeas, drained and rinsed

1 (14.5 oz) can fire-roasted tomatoes

2 medium onions, thinly sliced

5 garlic cloves, thinly sliced

1 Tbs. smoked paprika

1/4th cup dry white wine

1/4th cup organic vegetable broth

4 cups baby spinach

2 Tbs. extra virgin olive oil

2 Tbs. fresh parsley, chopped

In a large skillet, heat the oil over medium. Add the onions to the pan, cover and cook for 4 minutes. Add the garlic, cover and cook for about 3 more minutes. Add the paprika and cook for 1 minute. Add the wine, broth and the tomatoes. Bring to a boil. Add the chickpeas, reduce the heat and simmer about 15 minutes. It should thicken up a little. Add the spinach and toss until it wilts. Stir in the parsley. Taste and season if needed. You won’t need to. Serve with grilled or toasted bread. Done!