Ingredients

• 2 tbsp (30 ml) olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 14 oz (400 g) canned tomatoes
• 2 cans (28 oz / 800 g) chickpeas, drained
• 5 oz (150 g) spinach
• 1 tsp (5 ml) smoked paprika
• Salt, pepper, lemon

Steps

1. Sauté onion and garlic; add paprika.
2. Add tomatoes and chickpeas; simmer 10–15 minutes.
3. Stir in spinach to wilt; season and finish with lemon.

Pairings

• Wine: Garnacha – juicy, low tannin, plays well with smoked paprika; Dry Sherry (Fino) – nutty and saline, a natural fit with chickpeas and spinach
• Beer: Amber Lager – malt for the chickpeas and paprika; Saison – dry and earthy against the greens