Heat a sauté pan over medium-high heat and add the olive oil.
1/4 cup olive oil
Once the oil is hot, add the paprika and garlic. Sauté for 30 seconds to 1 minute, until fragrant but not browned.
1 teaspoon smoked paprika, 3 cloves garlic
Add the chickpeas, salt, and pepper. Cook, stirring occasionally, for 5–7 minutes, until the chickpeas begin to brown slightly.
1 teaspoon salt, 2 cups cooked chickpeas, 1/4 teaspoon black pepper
Add the spinach and sauté for 2–3 minutes, until wilted and cooked through.
6 cups baby spinach
Turn off the heat and stir in the sherry vinegar. Serve warm, ideally with a drizzle of olive oil and crusty bread on the side.
1 teaspoon sherry vinegar
