Put a large saucepan over a medium heat and add the olive oil, leek and pepper and fry for about 5–10 minutes until soft and lightly browned.
Put half the chickpeas into a blender and blitz, then add to the pan with the remaining unblended chickpeas, stir well and simmer for another few minutes until heated through.
Sprinkle in the paprika and chilli and season with salt and pepper to taste.
Finally add the spinach and let it wilt into the mixture.
This is great served with fresh cherry tomatoes, toast and slices of avocado.