Catalan Spinach with Chickpeas and Pine Nuts

Espinacas con garbanzos is a Catalan and Andalusian tapas dish that pairs two humble ingredients — spinach and chickpeas — with just enough sweetness and crunch to make it memorable. Toasted pine nuts and a scattering of golden raisins are the classic finishing touch, a combination that traces back to old Moorish influences on Spanish cooking.

Smoked paprika and plenty of sliced garlic bring the smoky depth, and the whole dish comes together in one pan in well under half an hour.

Spinach and chickpeas are both notably rich in iron, which is part of why this dish is often reached for by people managing anemia or simply trying to build more plant-based iron sources into their week. It works equally well as a light lunch on its own or as a side dish alongside grilled fish or chicken, and it tastes just as good served at room temperature the next day.