2 x 15 oz cans chickpeas [OR 1/2 pound dried, cooked until tender]
4 Tablespoons olive oil
1 pound spinach, washed
1/2 sweet potato, cooked & mashed
1/2 cup tomato sauce or crushed tomato
3 cloves garlic, thinly sliced
1/2 teaspoon cumin
Pinch of red pepper flakes
1 Tablespoon balsamic vinegar
1/2 teaspoon paprika
salt and ground black pepper, to taste