Heat 2 tablespoons of extra-virgin olive oil in a nonstick frying pan over medium heat. Cook 4 sliced garlic cloves and ½ diced onion until golden.
Stir in ¼ teaspoon of smoked paprika, ¼ teaspoon of ground cumin, salt, and pepper. Add ½ cup of tomato puree and 2 cups of tightly packed spinach, cover and cook over low heat until the spinach wilts.
Stir in 1 cup of rinsed jarred chickpeas and cook for about 4 minutes.
