Spanish Chickpeas with Tomatoes & Spinach
Saute onion in olive oil over medium heat until translucent, 5 minutes. Add the cumin, coriander, paprika, and garlic and cook until fragrant, 1 minute. Add the chickpeas, raisins, and spinach and cook until the spinach is wilted, 2 to 3 minutes.
Add the crushed tomatoes and the water, along with salt and pepper to taste. Allow mixture to simmer for 5 to 7 minutes, or until the tomato mixture has thickened slightly. Serve warm.