Chickpeas with Spinach, Leeks and Smoked Paprika

  • 1 tablespoon olive oil
  • 2 Red Dog Farm 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 Red Dog Farm 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.