Orecchiette with Wilted Spinach, Chickpeas and Pimentón

Ingredients

• 1 tablespoon sea salt for the pasta water
• 12 oz (340gr) Orecchiette
• 1/3 cup California Olive Ranch extra virgin olive oil
• 8 large garlic cloves – skinned and thinly sliced
• 1/4 teaspoon ground cayenne or to taste
• 1 1/2 tablespoons pimentón dulce (Spanish smoked, sweet paprika)
• 2 cups cooked chickpeas or 1–15 oz canned chickpeas – drained
• 12 oz (340gr) baby spinach – rinsed and spun dry
• 1/3 cup cooking liquid from chickpeas or pasta water
• 1 1/4 teaspoons sea salt or to taste
• freshly ground black pepper to taste
• Aged Manchego - shaved (use vegetable hand-peeler)
• California Olive Ranch extra virgin olive oil