Heat olive oil in a 12 inch skillet over high heat until shimmering. Add the onion, garlic, ginger, and paprika and cook, stirring frequently, until the onion is softened and very slightly browned. Add the diced tomato and stir to combine. Add the spinach a handful at a time, allowing each handful to wilt before adding the next. Reduce the heat to medium and simmer, stirring occasionally, until the spinach is completely tender, about 10 mins.
Add chickpeas with their liquids, bay leaves, and soy sauce and bring to a boil over high heat. Reduce to a bare simmer and cook, stirring occasionally, until thickened into a thick stew, about 30 minutes.
Season to taste with salt and service immediately, drizzling with extra virgin olive oil and, if desired, a few drops of sherry vinegar.
Christopher Lee