Drain and rinse chickpeas. In another frying pan or dutch oven, warm 1 Tbsp. olive oil, and add the drained chickpeas. Add salt, pepper, paprika, and turmeric. Stir and cook until spices are well combined and chickpeas start to crisp–about 8-10 minutes. Add the spinach, salt well and drizzle a bit more olive oil. Cook until spinach is wilted.