Let me say, for the record, that I despise the usage "chickpea." Sure, it may be slightly closer to the Latin name (from Cicer arietinum -- which, incidentally, is also where the Roman orator Cicero got his name, but I digress), but the Spanish "garbanzo" sounds more robust, more healthy.
All that aside, spinach and garbanzos go together like Laurel and Hardy; like Don Quixote and Sancho. Sure, you can imagine one without the other, but together they are something special.
2 tablespoons olive oil
1 10 oz package frozen spinach, thawed and drained
1 15 oz can garbanzos, drained and rinsed
2 tablespoons bread crumbs
1/3 cup tomato sauce
2 medium cloves garlic, minced
1/4 teaspoon ground cumin
1/4 teaspoon smoked paprika
dash of cayenne
2 teaspoons red wine vinegar
Over medium high heat, saute bread crumbs in oil until brown. Add the garlic, cumin, paprika and cayenne pepper. Saute about 1 minute. Stir in vinegar, then add tomato sauce and garbanzos. Reduce heat and cook for a few minutes, then stir in the spinach. Heat through and season with salt and pepper.