Heat the olive oil over medium heat in a large saute pan or pot. Add the onion and saute until it's soft and slightly translucent.
Add the garlic, smoked paprika, cumin, coriander, and tomato paste and saute about 30 seconds until combined.
Stir in the crushed tomatoes, chickpeas, and water. Simmer, stirring occasionally, until the stew has reached your desired thickness.
Remove the pan from the heat and stir in the spinach. Taste and add salt and pepper, as desired.
Storing and freezing:Leftover stew can be covered and refrigerated for 3-4 days or frozen for up to 3 months. I like to freeze servings in individual portions in mason jars or small glass containers with lids. Be sure to allow a little room at the top since the liquid will expand when frozen.To reheat, first defrost the frozen container of stew in the refrigerator overnight. It will be thicker, so you may want to add a little water before reheating it in a pot on the stove or in a microwave-safe bowl. For tips on freezing, refer to USDA Freezing and Food SafetyServing suggestions:While this chickpea stew is delicious on its own, you can also try it with different toppings and sides such as the following: