Steps

1. Preheat the oven to 200°C.
2. On a baking sheet, combine the drained chickpeas and cherry tomatoes. Drizzle with olive oil and sprinkle with smoked paprika, salt, and pepper. Toss to coat evenly.
3. Roast in the preheated oven for 20-25 minutes, until the tomatoes are blistered and the chickpeas are slightly crispy.
4. In a large bowl, add the fresh spinach. Once the chickpea and tomato mixture is done roasting, pour it over the spinach and toss gently to wilt the leaves.
5. Serve warm, drizzled with additional olive oil if desired.