A Recipe for Sharing: Spanish-Inspired Chickpea and Roasted Cherry Tomatoes

Ingredients

• 1 cup dried chickpeas (or 2, 15-ounce cans)
• 1 teaspoon sea salt
• 1 stick kombu
• 3 cups cherry tomatoes
• 2 tablespoons extra virgin olive oil
• ½ red onion, chopped
• 4 cloves garlic, minced
• 2 teaspoons dried oregano
• 2 teaspoons sweet paprika
• ¼ teaspoon chili powder
• ¼ teaspoon ground cumin
• ⅛ teaspoon ground cloves
• ½ teaspoon sea salt
• Freshly ground black pepper
• 5 cups packed spinach