Spanish Chickpea and Spinach Stew (Potaje de Garbanzos y Espinacas)

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

Add the finely chopped onion and cook for 5-7 minutes, or until softened and translucent.

Stir in the minced garlic, smoked paprika, and cumin. Cook for 1 minute more until fragrant.

Add the diced tomatoes (undrained), rinsed and drained chickpeas, and vegetable broth to the pot. Bring the mixture to a simmer.

Reduce the heat to low, cover, and let the stew simmer for 10 minutes to allow the flavors to meld.

Stir in the fresh spinach, salt, and black pepper. Cook for 2-3 minutes, or until the spinach has wilted.

Serve hot, optionally garnished with a drizzle of extra virgin olive oil.