6 tablespoon olive oil
1 pound spinach, washed
A hefty 1-inch slice from a country loaf or about 2 slices from sandwich loaf bread,crusts removed and cut into cubes
1/2 cup tomato sauce ( I ended up using a bit more to make it moist)
3 garlic cloves, thinly sliced
1/2 teaspoon ground cumin
Pinch of red pepper flakes
1 1/2 tablespoons red wine vinegar (I didn't have this on hand, but since we keep red wine in the house for cooking, I created my own by mixing 1 TBSP. wine with 1/2 TBSP rice vinegar)
1/2 teaspoon paprika
1 teaspoon lemon juice
Salt and freshly ground black pepper to taste
Place a large saucepan over medium heat and add half the olive oil. When it is hot, add the spinach with a pinch of salt and stir well. Remove when the leaves are just tender, drain in a colander and set aside.
Heat 2 more tablespoons olive oil in a frying pan over medium heat. Fry the bread for about 5 minutes or until golden brown on both sides, then the remaining tablespoon of oil and the garlic, cumin and pepper. Cook for 1 minute more or until the garlic is nutty brown.
Transfer to a blender along with the wine vinegar and lemon juice and mash to a paste. Return the mixture to the pan and add the drained chickpeas and tomato sauce. Stir until the chickpeas have absorbed the flavors and are hot. Season with salt and pepper.
If the consistency is a little thick, add more tomato sauce. Add the spinach and cook until it is hot. Check for seasoning and serve over white rice. Sprinkle paprika over top.