Chop the spring onions into rounds, separating the white and
green parts. Put the oil in a large frying pan over high heat.
Add the white part of the spring onions, the rosemary,
smoked paprika and chickpeas to the pan and fry for 2 mins.
Slice the choose into 1/2 inch rounds, add to the pan and
cook for 2 mins. Add the sherry or wine vinegar, turn down
the heat and cook uncovered for a further 5 mins, stirring
occasionally. Add the tinned tomatoes and spinach and
cook for a further 10 mins. Taste for seasoning and adjust if
necessary. Finish off the stew with the green tops of the
spring onions, just before serving.