Though not particularily Spanish, this dish is wonderful served over fresh soft polenta. The polenta takes just about the same amount of time to cook as the spinach, making a perfect quick weeknight dinner.

2 tablespoons olive oil

3 garlic cloves, peeled and chopped

1 teaspoon ground cumin

1 teaspoon ground coriander

1 1/2 teaspoons smoked Spanish paprika (can substitute regular sweet paprika, though the dish will lose some depth of flavor)

1 can chickpeas, drained and rinsed

1 bag baby spinach, rinsed and de-stemmed

1 cup safe vegetable broth

1/2 teaspoon salt

Heat oil over medium heat in a large saute pan.  Add garlic and stir for one minute.  Add remaining spices and stir for 30 seconds.  Add chickpeas, spinach, vegetable broth, and salt.  Stir until spinach is wilted, then continue to cook over medium heat, uncovered, for 20 to 30 minutes until spinach is soft and only a little thick liquid remains in the bottom of the pan. 

Adapted from Madhur Jaffrey’s World Vegetarian.