Spanish Chickpea and Spinach Stew

• a couple glugs of olive oil, plus more to finish3 tbsp extra-virgin olive oil
• 1 onion, diced1 yellow onion, diced
• 4 cloves of garlic, minced4 cloves garlic, minced
• a big spoonful of smoked paprika2 tsp smoked paprika
• a dash of ground cumin1/2 tsp ground cumin
• about a cup of crushed tomatoes1 cup crushed tomatoes
• a splash of vegetable broth3/4 cup vegetable broth
• 2 cans of chickpeas, drained and rinsed2 cans chickpeas, drained and rinsed
• a big pile of baby spinach6 cups baby spinach
• a splash of sherry vinegar1 tbsp sherry vinegar
• salt, to tastesalt, to taste
• black pepper, to tasteblack pepper, to taste

Steps

1. Heat the olive oil in a wide pot over medium. Add the onion with a pinch of salt and cook until soft and lightly golden, about 6 minutes.
2. Add the garlic, smoked paprika, and cumin. Stir for about 30 seconds, just until fragrant, keeping the paprika moving so it doesn't burn.
3. Pour in the crushed tomatoes and broth. Bring up to a gentle simmer.
4. Tip in the chickpeas and simmer for 10 minutes, until the sauce thickens a little and the flavors meld.
5. Add the spinach a handful at a time, letting each batch wilt before adding more, about 3 minutes total.
6. Stir in the sherry vinegar, then season with salt and pepper to taste. Simmer 2 minutes more.
7. Ladle into bowls, drizzle with a little olive oil, and serve warm with crusty bread.