Moorish Chickpea and Spinach Stew

2  cans (15-oz) garbanzos or chickpeas, rinsed and drained
1/4 c Spanish extra-virgin olive oil
6 cloves garlic, peeled
1-2 slices white bread, crusts removed (2 oz)
2 TBS Spanish sweet paprika
1 pinch saffron threads
2 TBS Spanish sherry vinegar
1 tsp ground cumin
5-8 oz washed spinach
Salt and pepper to taste
1 TBS lemon juice

About an hour before serving, pour chickpeas into a heavy pot and cover with water.  Bring to a low boil slowly then simmer for about an hour.  Meanwhile, heat olive oil in a small sauté pan over a medium-low flame.  Add the garlic and cook until brown, about 3 minutes. Remove garlic from pan and set aside.  Add the bread to the pan and brown on both sides, about 1 min each side. Remove the bread and set aside.

Remove the pan from the heart and allow it to cool for a few minutes. Add the paprika and saffron to the pan, then immediately add the sherry vinegar to prevent the paprika from burning.  Add the cumin and leave the pan off the heat.

In a mortar, smash the reserved garlic and toasted bread to make a very thick paste.

Close to serving, bring up the heat on the chickpeas and add spinach to the heated chickpeas. Cover and simmer for 5 minutes. Add the paprika mixture and the garlic paste.  You should have a thick stew-like sauce.  Simmer for another 5 minutes.  Season with salt, pepper, and lemon juice to taste.  Serve immediately.

This basic recipe comes from Tapas, a Taste of Spain in America by Jose Andres, 2005.