Let's cook.
Heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add 3 cloves of minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
Stir in 1/2 teaspoon of smoked paprika and 1/4 teaspoon of cumin, cooking for another 30 seconds.
Add the rinsed and drained 15-ounce can of chickpeas to the skillet and cook for 5 minutes, stirring occasionally, until lightly browned.
Gradually add the 5 ounces of fresh spinach to the skillet, stirring until it wilts completely, which should take about 3-5 minutes.
Stir in 2 tablespoons of sherry vinegar, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper.
Cook for an additional 2 minutes to allow the flavors to meld, then remove from heat and serve warm.
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