spanish chickpeas with spinach

1/2 of a large onion (diced small)
1 large clove garlic (minced)
1/2 tsp paprika
1/2 tsp smoked paprika
1 can chickpeas (drained)
1/2 bag frozen spinach
2 tsp balsamic vinegar
1 tbsp tomato paste
salt to taste

rice to serve

Saute onion in olive oil 3-5 mins, then add garlic and paprikas and saute another minute or so.  Add drained chickpeas, cook 10ish minutes until they turn golden brown/toasty color.  Add tomato paste and balsamic vinegar, mix together and then add spinach.  Cover and let spinach defrost/mix in (stir and add a bit of water so things don't burn).  Serve over rice.

Adapted from food52.com