Slow-Cooker Spanish-Style Chickpeas

In a large slow cooker, combine chickpeas, potatoes, tomatoes, onion, garlic, paprika and 1 tsp. salt. Stir well.

Cover and cook on low until potatoes are tender, 4 to 5 hours.

Stir in spinach, cover and cook until wilted, about 10 minutes, stirring once halfway through. Season with salt and pepper. Portion into bowls, drizzle with olive oil and serve.