Mediterranean Ceci Beans and Spinach

I have adapted this amazing recipe from Smitten Kitchen, one of my favorite blogs. It was originally inspired by a Spanish dish, which I changed a ton based on my own preferences and general kitchen laziness

This can be served both as a hearty side and as a light main dish over toast or with pita bread. It's crying out to be served with a dry red wine. The leftovers are even better, I tend to just eat them plain, which is saying something because I don't really like leftovers.

Ingredients
1-2 tablespoons olive oil (enough to coat bottom of large skillet)
3-4 garlic cloves, minced (depending on size)
1/2 teaspoon ground cumin (or whole seeds if you have them)
1/4 tsp whole fennel seeds
1/2 tsp oregano
1/2 teaspoon smoked paprika
Red pepper flakes to taste

2 tablespoons red wine vinegar (could additionally use a splash of dry red wine here if you'd like)
3/4 cup tomato sauce (I used tomato basil marinara from a jar in my fridge, any tomato sauce would work I think)
1/2 pound dried ceci beans (aka chickpeas) soaked overnight and cooked until soft (or from two 15-ounce cans, drained and rinsed)
1/2 pound baby spinach or other baby greens, washed
Salt and freshly ground black pepper to taste (I used some smoked sea salt for extra smokey kick)

Heat oil on low in a large skillet. Add garlic and spices, stirring to keep them from burning. Saute garlic and spices on low for a minute or two until garlic is fragrant, watching closely to make sure it does not brown.

Add the vinegar and turn up the heat to medium until it starts to bubble, then add tomato sauce and ceci beans, stirring thoroughly to coat the chick peas in sauce.

Simmer until the sauce is slightly thickend and the chick peas are hot and have absorbed some of the sauce, 5-10 minutes.

Add spinach and cook just until it is wilted. Take off heat and add salt and pepper to taste.

Serves 3-4, depending on whether it is a meal or a side. Reheats wonderfully in the microwave.

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