Andalusian Spinach

Directions

1. 1
   Wash spinach; remove large stems; do not dry; transfer to a Dutch oven; cover and cook over medium heat, stirring several times, until spinach has wilted, about 5 minutes, drain.
2. 2
   Heat oil in a medium-sized skillet over medium heat; add garlic, cook until soft, stirring often, about 10 minutes.
3. 3
   Remove garlic from oil and set aside.
4. 4
   Add bread to oil; cook until browned on both sides, about 3 minutes; drain on paper towels.
5. 5
   Combine garlic and half of the toast triangles in a food processor fitted with a metal blade; puree.
6. 6
   Return bread mixture to pan, stir in paprika and cumin; add spinach and chickpeas; cook over medium heat, stirring often, until heated through, about 5 minutes; season with a few drops of vinegar and salt and pepper to taste.
7. 7
   Add additional water if mixture becomes too dry.
8. 8
   Place mixture in a warmed serving dish and garnish with remaining toast triangles.