Two 15-ounce cans of chickpeas, drained and rinsed
6 tablespoon olive oil
1 pound (450 grams) fresh spinach, washed
A hefty 1-inch slice from a country loaf or about 2 slices from sandwich loaf bread (2.5 ounces or 75 grams), crusts removed and cut into small cubes
1/2 cup (4 ounces) tomato sauce (I used canned stuff I keep around)
3 garlic cloves, thinly sliced
1/2 teaspoon ground cumin
Pinch of red pepper flakes
1 1/2 tablespoons red wine vinegar
1/2 teaspoon smoked paprika**
Salt and freshly ground black pepper
Lemon juice, to taste
Place a large saucepan over medium heat and add 2 tablespoons olive oil.
Add the bread and cook for about 5 minutes or until golden brown all over.
Add 4 more tablespoons olive and the garlic, cumin, and pepper. Cook for 1 minute more or until the garlic is nutty brown.
Add the vinegar, and mash to a paste.
Add the drained chickpeas and tomato sauce.
Stir until the chickpeas have absorbed the flavors and are hot.
Add the spinach and cook until the leaves wilt.
Season with salt and pepper.
If the consistency is a little thick, add some water.
Serve with paprika on top, or on fried bread toasts (as the Spanish do).