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3 15.5-oz. cans chickpeas, rinsed and drained
2 medium potatoes, peeled and diced
1 28-oz. can diced tomatoes with juice
1 medium onion, chopped
2 cloves garlic, minced
2 teaspoons paprika (smoked, sweet or hot)
Salt and pepper
4 tablespoons extra-virgin olive oil
4 cups baby spinach
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1st Keep
 benbenbean
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