Espinacas Con Garbanzos/Spinach And Garbanzos

• 3 tablespoons extra virgin olive oil (preferably Spanish) plus extra for garnish
• 1/2 cup thinly sliced white or yellow onion
• 1 pound fresh spinach, cleaned, dried, and roughly chopped
• 1 cup plain tomato sauce
• 2 cups cooked garbanzo beans (one 15 1/2-ounce can drained)
• 1/2 teaspoon kosher salt
• 1/4-1/2 teaspoons smoked Spanish paprika (pimenton dulce)
• lemon wedges for garnish

1. Heat 3 tablespoons olive oil and onion in a large saucepan over medium-high. Saute for about 5 minutes, until the onions begin to soften.
2. Carefully add in the spinach (the oil might splatter) and continue to saute until the leaves begin to wilt.
3. Add in the garbanzos and continue to cook until the liquid from the spinach evaporates and the beans are heated through. Take care not to scorch the ingredients, turning down the heat as necessary.
4. Slowly pour in the tomato sauce, and stir in the salt and paprika until all the ingredients are heated through.
5. Serve hot with a drizzle of olive oil and a wedge of lemon to garnish.

extra virgin olive oil, onion, fresh spinach, tomato sauce, garbanzo beans, kosher salt, paprika, lemon wedges

Taken from food52.com/recipes/14277-espinacas-con-garbanzos-spinach-and-garbanzos (may not work)