INGREDIENTS
1 15 ounce can
Chickpeas
2 tbsp
Flat-leaf parsley, fresh
5
Garlic cloves
4 cups
Onion
1 9 ounce package
Spinach, fresh
1 14.5 ounce can
Tomatoes, fire-roasted
1/4 cup
Vegetable broth, organic
1 tsp
Spanish smoked paprika
1 tbsp
Olive oil
2 tsp
Sherry vinegar
1/2 cup
White wine, dry