Spanish spinach and chickpeas

Ingredients

• 1 baguette
• 1/4 cup olive oil
• 4 cloves garlic, sliced
• 2 tsp ground cumin
• 2 tsp smoked paprika
• 2 tbsp sherry vinegar
• 1 cup vegetable broth
• 2 (15 oz) cans chickpeas, drained and rinsed
• 10 oz baby spinach
• Salt

Steps

1. Slice 2 thick pieces off the baguette and cut them into cubes.
2. Heat the oil in a large skillet over medium heat. Fry the bread cubes and garlic for 3 to 4 minutes, until golden.
3. Add the cumin and paprika and stir for 30 seconds.
4. Scrape everything into a blender with the vinegar and 1/4 cup of the broth. Blend to a thick paste.
5. Return the paste to the pan with the chickpeas and the rest of the broth. Simmer for 5 minutes.
6. Add the spinach a handful at a time, stirring until it wilts. Season with salt.
7. Serve with the rest of the baguette.