Thanks to Melissa for this gem:

There are lots of recipes for garbanzo/spinach tapas; most omit the bacon and shallot, some omit the red pepper, and some add sherry vinegar or lemon juice.  Mine was:

3 slices thick-cut bacon, chopped
1 or 2 tablespoons olive oil
1 15-oz can chickpeas, rinsed & drained
1 red bell pepper, diced small
1 or 2 tablespoons shallot, diced
3 cloves garlic, minced
1 pinch smoked Spanish paprika
10 oz raw spinach

Half-cook the bacon.  Depending on how much bacon fat you’ve got, add 1 or 2 tablespoons olive oil.  Add chickpeas, bell pepper, shallot, and garlic and saute until the chickpeas start browning, maybe 5 or 10 minutes.  Add paprika and stir in spinach until it’s wilted, 2 minutes or so.