Espinacas con Garbanzos (Sevillian Spinach and Chickpeas)

• 3 tbsp Extra virgin olive oil
• 3 cloves Garlic
• 60 g White bread, preferably day-old
• 1 tsp Ground cumin
• 1 ½ tsp Sweet paprika
• 400 g Canned chickpeas
• 250 g Spinach

1. Peel and thinly slice the garlic. Tear the white bread into small pieces. Drain the chickpeas and rinse briefly.
2. Heat 2 tbsp of the olive oil in a frying pan over a medium heat. Add the bread and cook for 3 to 5 minutes, turning, until golden and crisp. Add the garlic and cook for 30 to 60 seconds until fragrant.
3. Tip the bread and garlic into a blender and add 150 ml water. Blend to a thick, smooth paste, scraping down as needed. Set aside.
4. Warm the remaining 1 tbsp olive oil in a saucepan over a medium-low heat. Stir in the ground cumin and sweet paprika for 20 to 30 seconds, just until aromatic. Immediately add the chickpeas and 250 ml water, then stir in the bread paste.
5. Bring to a gentle simmer and cook for 8 to 10 minutes, stirring occasionally, until the sauce thickens and coats the chickpeas. Add the spinach in handfuls, letting it wilt before adding more. Simmer for 2 to 3 minutes until the spinach is tender and the stew is glossy.
6. Taste and adjust the consistency with a splash of water if you want it looser. Serve warm, finishing with a small drizzle of olive oil from the measured amount if you like. Let it sit for 2 minutes before serving so the sauce settles.

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