Moro's Chickpeas and Spinach (Garbanzos con Espinacas)

Directions

1. If using canned chickpeas, proceed to step 2. Otherwise, drain the dried, soaked chickpeas in a colander, rinse under cold water, then place in a large saucepan. Fill with 8 cups cold water and bring to a boil. Reduce the heat to a simmer. Cook 1 to 2 hours, or until tender, skimming of scum as necessary. Remove from heat, drain water until level with the chickpeas, and season with salt and pepper. Set aside.
2. Place a large saucepan over medium heat and add half the olive oil. When the oil is hot, add the spinach with a large pinch of salt. Do this in batches if necessary. Stir well—remove when the leaves are just wilted, drain in a colander, and set aside.
3. Heat the remaining oil in a saucepan over medium heat. Toast the bread until golden all over, then add the garlic, cumin, oregano, and chile, and cook 1 minute more, until the garlic is nutty brown. Transfer to a mortar and pestle or a food processor along with the vinegar, and mash to a paste. Return the bread mixture to the pan along with the drained chickpeas and saffron-infused water. Stir until the chickpeas are hot and have absorbed the flavors of the bread mix and saffron water. Season with salt and pepper. If the consistency is a little thick, add a little water. Add in the spinach and cook until heated through. Serve sprinkled with paprika and with fried bread on the side.