Potaje de Garbanzos con Espinacas (Chickpea and Spinach Stew)

• 3 tbsp Extra virgin olive oil
• 1 large Yellow onion
• 1 ½ tsp Fine sea salt
• 4 cloves Garlic
• 2 tsp Sweet paprika
• 1 tsp Ground cumin
• 400 g Canned chopped tomatoes
• 2 pieces Bay leaves
• 800 g Canned chickpeas
• 900 ml Water
• 80 g White bread, preferably day-old
• 200 g Spinach
• 1 ½ tbsp Sherry vinegar
• ½ tsp Black pepper

1. Warm the olive oil in a large pot over medium heat. Add the onion with a pinch of the salt and cook for 8 to 10 minutes, stirring, until soft and lightly golden.
2. Stir in the garlic and cook for 1 minute until fragrant. Add the sweet paprika and ground cumin and stir for 20 to 30 seconds so the spices bloom without catching.
3. Tip in the tomatoes, add the bay leaves and cook for 5 to 7 minutes, stirring occasionally, until the sofrito looks thicker and darker red. Scrape the bottom of the pot as it reduces.
4. Add the chickpeas and water, then bring to a gentle simmer. Cook for 20 minutes, partially covered, until the stew tastes rounded and the chickpeas are very tender.
5. Tear the white bread into pieces and blend with a ladleful of the hot stew until smooth. Stir this back into the pot and simmer for 3 to 5 minutes until the potaje thickens to a spoon-coating consistency.
6. Stir in the spinach in batches and cook for 2 to 3 minutes until just wilted. Take off the heat, stir in the sherry vinegar and black pepper, then taste and adjust with the remaining salt.

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