Spanish Chickpea & Spinach Stew (Espinacas con Garbanzos)

Ingredients

• 2 cans (15 oz each) Chickpeas
• 5 cups Baby Spinach
• 1 can (14.5 oz) Crushed Tomatoes
• 5 cloves Garlic
• 2 tsp Ground Cumin
• 2 tsp Smoked Paprika
• 1 tbsp Sherry Vinegar
• 3 tbsp Olive Oil
• 4 slices Crusty Bread

Instructions

1. Heat olive oil in a large skillet over medium heat. Add garlic and cook 1 minute until golden (do not burn).
2. Add cumin and smoked paprika. Stir 30 seconds.
3. Add crushed tomatoes. Simmer 8 minutes until sauce thickens.
4. Add chickpeas and cook 5 minutes. Stir in spinach in batches until wilted. Add sherry vinegar. Season with salt to taste.
5. Serve with toasted crusty bread.