• Cooking Time: 15 minutes
• Servings: 12
• Preparation Time: 35
• 2 pounds baby spinach
• 3 tablespoons extra virgin olive oil, divided
• 1 medium red onion, finely chopped
• 5 cloves garlic, minced
• 1 19 ounce can chickpeas, rinsed
• 1 1/2 tsp. dried thyme
• 1 1/2 tsp. dried oregano
• 1 1/2 tsp. ground cumin
• 1 teaspoon kosher salt
• 1/2 teaspoon hot paprika
• 1/2 cup golden raisins
• 1/2 cup reduced sodium chicken broth or vegetable broth

1. Rinse spinach and let drain in a colander.
2. Place half the spinach in a Dutch oven over medium heat.
3. Cook, tossing with tongs and adding the remaining spinach by the handful until all is added and wilted, 6 to 8 minutes.
4. Drain in the colander.
5. Let cool slightly, then coarsely chop.
6. Wipe out the pan, then heat 1 tablespoon oil over medium heat.
7. Add onion and garlic and cook, stirring until the onion is tender and lightly brown.
8. Stir in chickpeas, thyme, oregano, cumin, salt and paprika.
9. Using a potato masher, mash some of the chickpeas, then cook, stirring, for 3 minutes.
10. Stir in raisins and broth, scraping up any browned bits.
11. Add the chopped spinach and stir gently to combine.
12. Remove from the heat and let stand 10 minutes.
13. Drizzle with remaining 2 tablespoons oil just before serving.

I got this recipe from my friend Martha, it's so simple and everyone loves it.