Spanish Spinach and Chickpeas
1 bunch fresh spinach, cleaned and chopped small
2 cups cooked chickpeas
2 cloves garlic (to taste), crushed
2 tablespoons sweet paprika
1 tablespoon ground cumin
1 tablespoon vinegar (optional)
2 tablespoons olive oil
Place chopped fresh spinach in a heated pot, and cover until spinach collapses and is about half-cooked.
Mix paprika and cumin together.
Heat oil in a large skillet. When hot, toss in spices and REMOVE FROM HEAT. When the spices are fragrant (it takes just seconds), toss in the spinach and mix well. Add chickpeas and check for salt. Heat through.
Some people like to drizzle vinegar on this, I like it plain.
Paprika comes in two kinds: spicy and sweet. Don't do what I did and grab the wrong jar!