Heat a Dutch oven over medium heat. Add the oil and swirl to coat. Add the onion and garlic; cover and cook 8 minutes oruntil tender, stirring occasionally.
Stir in smoked paprika; cook 1 minute, stirring constantly. Add wine, broth, and tomatoes; bring to a boil. Add the chickpeas. Reduce heat, and simmer until the sauce thickens slightly (about 15 minutes); stir occasionally.
Add spinach; cover and cook 2 minutes or until the spinach wilts. Stir in parsley and vinegar.