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Pour about half the canned tomatoes and most of their juices into a blender. Add the ginger. Blend until smooth. Roughly chop the remaining tomatoes in the can so you have both puree and chunks.
Heat olive oil in a large Dutch oven over medium heat until shimmering. Add onion and garlic. Season with salt and a pinch of MSG. Cook, stirring occasionally, until softened and translucent but not browned, about 6–8 minutes.
Stir in smoked paprika and cook just until fragrant, about 30 seconds. Pour in the blended tomato mixture and chopped tomatoes and bring to a simmer.
Add spinach (or other greens). If using a large quantity, add in batches, letting each addition wilt before adding more.
Stir in chickpeas with their liquid and add bay leaves. Bring to a gentle simmer. Cook, uncovered, stirring occasionally, until reduced to a thick, stew-like consistency, about 45 minutes.
Remove bay leaves. Taste and adjust seasoning with more salt and MSG if needed. Stir in vinegar to brighten. Finish with a generous drizzle of your best olive oil. Serve hot with crusty bread or pita.