Moroccan Chickpea And Spinach Stew

• 2 (15 ounce) cans chickpeas
• 1 teaspoon ground cumin
• 6 garlic cloves, peeled
• 1/4 cup extra virgin olive oil
• 1 slice white bread, crust removed
• 2 tablespoons paprika
• 1 pinch saffron (optional)
• 2 tablespoons vinegar (sherry or red wine)
• 1/2 lb spinach, washed
• salt and pepper

1. Place chickpeas and cumin in large saucepan.
2. Add enough water to barely cover chickpeas. Set aside.
3. Saute garlic in olive oil in small pan over medium to low heat.
4. Remove garlic when browned, about 3 minutes.
5. Set aside.
6. Toast bread until golden in same pan about one minute per side.
7. Remove bread and turn off heat.
8. Add paprika and saffron, followed immediately by vinegar to keep paprika from burning.
9. Pound garlic and browned bread in a mortar or glass bowl to make a thick paste.
10. Bring chickpeas to a low boil, then add spinach, and simmer for 5 minutes.
11. Add paprika-saffron mixture and garlic bread paste to create a thick stew.
12. Simmer for 5 minutes.
13. Season with salt and pepper and serve immediately.

chickpeas, ground cumin, garlic, extra virgin olive oil, white bread, paprika, saffron, vinegar, salt

Taken from www.food.com/recipe/moroccan-chickpea-and-spinach-stew-147810 (may not work)