Spanish Chickpea and Spinach Stew (Garbanzos con Espinacas)

Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat.

Add 1 medium chopped onion and cook until softened, about 5-7 minutes.

Stir in 2 cloves of minced garlic, 1 teaspoon of smoked paprika, and 1/2 teaspoon of cumin. Cook for 1 minute until fragrant.

Add 1 can of undrained diced tomatoes and 1 can of rinsed and drained chickpeas to the pot. Bring to a simmer.

Reduce heat to low, cover, and cook for 10 minutes, allowing the flavors to meld.

Stir in 5 ounces of fresh spinach, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Cook until the spinach has wilted, about 2-3 minutes.

Serve hot, optionally garnished with a drizzle of extra virgin olive oil or a sprinkle of fresh parsley.