Chickpeas and spinach: Fry a small chopped onion d in a skillet or pot that has been coated with olive oil. When the onions are beginning to brown, Add a 15.5 ounce can of chickpeas (garbanzo beans) and 1 teaspoon of Spanish smoked paprika. Fry together for 1-2 minutes and then add ½ cup of chicken or vegetable broth. Meanwhile cook a pound of spinach and drain off the water. When the chicken broth has been reduced by about half, add the spinach and salt to your taste and cook together for 5-10 minutes. You can serve right away or refrigerate and heat up the next day. Before serving add a dash of good olive oil and a squeeze of lemon. Chickpeas are a very commonly served tapa in Spain.