• extra virgin olive oil
• (2) 14 ounce (398ml) cans chickpeas, drained and rinsed
• 1 small white onion, peeled and evenly chopped
• 4 - 6 garlic cloves, peeled and minced
• 1 tablespoon (15ml) sweet smoked paprika
• ½ teaspoon (2.5ml) hot smoked paprika, optional
• ½ teaspoon (2.5ml) cumin
• 6 cups (350g) fresh spinach leaves, rinsed
• sea salt & pepper
  

In a large frying pan, add 2 tablespoons (30ml) of olive oil and sauté onions over medium/high heat for 3-5 minutes until translucent.  Add garlic, paprikas and cumin and stir for one minute.  Add chickpeas and 2 tablespoons (30ml) of water and reduce the heat and simmer for 4 to 5 minutes. Add the spinach to the top of the pan and place a lid over the pan and steam spinach for 60 seconds.  Remove the lid and gently fold in the spinach.

Season with sea salt and pepper and drizzle with olive oil. 

Serve with Catalan Tomato Bread.