Espinacas con Garbanzos with Tomatoes and Smoked Paprika

Heat olive oil in a large skillet or pot over medium heat.

Add the chopped onion and cook until softened, about 5 minutes.

Add the minced garlic and diced red bell pepper and cook for another 3 minutes, until fragrant and slightly softened.

Stir in the diced tomatoes, smoked paprika, cumin, salt, and pepper. Bring to a simmer and cook for 10 minutes, allowing the flavors to meld.

Add the drained and rinsed chickpeas to the skillet. Stir to combine and cook for another 5 minutes.

Stir in the fresh spinach, a handful at a time, until it wilts down. This may take a few minutes.

Add the sherry vinegar and stir to combine. Taste and adjust seasonings as needed.

If the mixture seems too dry, add a splash of vegetable broth.

Serve warm as a tapas dish, garnished with a drizzle of olive oil and lemon wedges (optional).