Step 1

Place the spinach in a colander and rinse with water.  Set aside.

Step 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.

Step 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.

Step 4

Taste and season generously with salt (I used about 1 teaspoon) and black pepper, to taste.

Step 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.