One of our favorite dinners that makes even better leftovers the next day: in a hot, oil-slicked pan, add a heap of spinach. When the leaves are wilted, remove and drain in a colander. In the same pan, add a little more oil, add a few cloves of garlic and some warm spices (we like cumin, oregano, and chile), and two cans of drained chickpeas. Stir and cook a few more minutes, season well with salt, pepper, and a little bit of red wine vinegar, and then pile on olive oil-soaked toast. Add an egg, because why not?