Spinach and Chickpeas (Espinacas con Garbanzos)- Clean EatingAdapted from smittenkitchen
1 15-ounce can of chickpeas, rinsed and drained
3 tablespoons olive oil, divided
1/2 pound spinach, washed
1 slice of whole wheat bread, crusts removed and cut in small cubes
2 garlic cloves, thinly sliced
1/4 teaspoon ground cumin
Pinch of red pepper flakes
1/3 cup tomato sauce
1/4 teaspoon smoked paprika
Salt and freshly ground black pepper
Lemon juice, to taste

Place a large saucepan over medium heat and add 1 tablespoon of olive oil. When it is hot, add the spinach with a pinch of salt (in batches, if necessary) and stir well.
Remove when the leaves are just tender, drain in a colander and set aside.
Heat 1 more tablespoon of olive oil in a frying pan over medium heat. Toast the bread for about 5 minutes or until golden brown all over. Add the remaining 1 tablespoon of oil and the garlic, cumin and pepper. Cook for 1 minute more or until the garlic is nutty brown.
Transfer to a food processor or blender and puree to a paste. Return the mixture to the pan and add the drained chickpeas and tomato sauce. Stir until the chickpeas have absorbed the flavors and are hot. Season with salt and pepper.
If the consistency is a little thick, add some water. Add the spinach and cook until it is hot. Check for seasoning and serve with paprika on top, or on toasted bread.