Enjoy this vegetable-rich nibble as they do in Spain, spooned onto small rounds of fresh or lightly toasted bread.

Makes 12 servings, about 1/2 cup each

ACTIVE TIME: 35 minutes

TOTAL TIME: 45 minutes

EASE OF PREPARATION: Easy

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 teaspoons dried thyme
1 1/2 teaspoons dried oregano
1 1/2 teaspoons 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. With water still clinging to it, place half the spinach in a Dutch oven over medium heat. Cook, tossing with tongs and adding the remaining spinach by the handful until all is added and wilted, 6 to 8 minutes. Drain in the colander. Let cool slightly, then coarsely chop.
2. Carefully wipe out the pan, then heat 1 tablespoon oil over medium heat. Add onion and garlic and cook, stirring, until the onion is tender and lightly browned, 8 to 10 minutes. Stir in chickpeas, thyme, oregano, cumin, salt and paprika. Using a potato masher, mash some of the chickpeas, then cook, stirring, for 3 minutes. Stir in raisins and broth, scraping up any browned bits. Add the chopped spinach and stir gently to combine. Remove from the heat and let stand 10 minutes. Drizzle with the remaining 2 tablespoons oil just before serving.

NUTRITION INFORMATION: Per serving: 120 calories; 4 g fat (1 g sat, 3 g mono); 0 mg cholesterol; 20 g carbohydrate; 4 g protein; 6 g fiber; 260 mg sodium; 67 mg potassium.

Nutrition bonus: Vitamin A (50% daily value), Iron & Vitamin C (20% dv).

1 Carbohydrate Serving

Exchanges: 1 starch, 1 vegetable, 1/2 fat

MAKE AHEAD TIP: Cover and refrigerate for up to 2 days. Bring to room temperature or reheat on medium-low heat before serving.

This whole tapas menu was incredible. The flavors all blended to a "T". I made a double batch for a tapas party and only had about a quarter left. Then our office decided to have a last minute pot luck. Put another can of chickpeas, spices and a bag of frozen spinach (OK, so I cheated there) into the leftovers and it was the hit of the office party. Good recipe, easy to make and basically impossible to foul up.

Anonymous, Salt Lake City, UT

it was easy to make and very tasty!

Anonymous, Baltimore, MD

This one didn't do it for me. I liked the concept of spinach, chickpeas and raisins (healthy greens, beans and dried fruit!) but would use different seasonings next time. I didn't like the raisins with the cumin and oregano.

Dj, Milwaukee, WI

I followed this recipe almost to the letter (sauteed the onions and garlic in vegetable broth instead of oil, then substituted a bit of miso for the salt, cayenne pepper for the hot paprika and shallots for the red onion). Found it delicious!

Alison Brooks