1 tablespoon olive oil
2 Leeks, white and light-green parts only, thinly sliced (save the greens for stock!)
1/2 teaspoon kosher salt plus more for seasoning
1 garlic Clove, finely chopped
1 15-oz. can chickpeas, rinsed
1/2 teaspoon smoked paprika
1 bunch Spinach, trimmed, thoroughly washed

Heat oil in a large skillet over medium heat. Add leeks and 1/2 tsp. salt and cook until beginning to soften, about 3 minutes. Add garlic; stir for 1 minute. Add chickpeas and paprika and stir to coat. Add spinach and 2 Tbsp. water; cover skillet. Cook until spinach is wilted, about 2 minutes. Stir; season with salt.