Dinner Tonight: Moroccan Spinach and Chickpeas

I cook for myself and my boyfriend, and sometimes small family gatherings. I tend to improvise often but am trying to be more controlled and organized to get consistent results with recipes.

3 tablespoons olive oil

½ pound fresh curly spinach, rinsed

Kosher salt

1 ( 15- ounce) can chickpeas, drained and rinsed

½-inch slice from a country loaf, cut into cubes

¼ cup tomato sauce

2 medium cloves garlic, thinly sliced

¼ teaspoon ground cumin

Pinch red pepper flakes

2 teaspoons red wine vinegar

Fresh cracked black pepper

¼ teaspoon smoked paprika

1 lemon, cut into wedges

Directions at seriouseats.com

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