Spanish Chickpea Stew with Spinach - Foodbook

Ingredients

• 1 Tablespoon olive oil
• 1 small red onion, diced
• 3 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 2 Tablespoons tomato paste
• 1-28 ounce can crushed tomatoes
• 2-15.5 ounce cans chickpeas, (about 3 cups) rinsed and drained
• 1 cup water
• 5 ounces baby spinach
• salt and pepper, to taste