Spanish-Style Garbanzos with Chorizo and Spinach

Place a large skillet over medium-high heat and add the diced chorizo.

Cook the chorizo for 4 minutes until the fat renders and the edges turn crispy.

Add the minced garlic to the skillet and sauté for 60 seconds until fragrant.

Stir in the smoked paprika, crushed tomatoes, and chickpeas, then simmer for 5 minutes until slightly thickened.

Fold in the fresh baby spinach one handful at a time, stirring constantly until just wilted.

Season with salt to taste and serve immediately while hot.