Catalan Chickpeas and Spinach Adapted from https://www.gimmesomeoven.com/catalan-chickpeas-and-spinach/ Servings: 4 INGREDIENTS 1 (5-ounce) bag fresh baby spinach 1 tablespoon olive oil, plus extra for drizzling 1 small white onion, peeled and thinly sliced 6 cloves garlic, peeled and minced 1 teaspoon smoked paprika, plus extra for serving 1/2 teaspoon ground cumin 2 (15-ounce) cans chickpeas, rinsed and drained* 1/2 cup raisins 1/3 cup toasted pine nuts sea salt and freshly-cracked black pepper, to taste STEPS 1) Place the spinach in a colander and rinse with water.  Set aside. 2) Heat oil in a large sauté pan over medium-high heat.  Add onion and sauté for 5 minutes, stirring occasionally, until softened.  Add in the garlic, paprika, cumin and stir to combine.  Cook for 1 more minute, stirring occasionally. 3) Reduce heat to medium.  Add the still-wet spinach to the pan, cover with a lid, and wait for 1-2 minutes until the spinach has wilted.  Stir in the chickpeas and raisins until combined.  Then continue to cook for 1-2 minutes, until the chickpeas are heated through. 4) Taste and season generously with salt (I used about 1 teaspoon) and black pepper, to taste. 5) Serve warm, garnished with toasted pine nuts, an extra drizzle of olive oil, and a pinch of paprika.  Or transfer to a sealed container and refrigerate for up to 3 days. NOTES If you would like the chickpeas to be extra soft and juicy (like they are in Spain), just boil them in water for 10-20 minutes before adding them to the recipe.  It’s a simple step that will make a big difference!