Spinach and Chickpeas

• 2 or 3 slices crusty bread, for crumbs
• 2 cloves garlic, minced
• 1/4 cup plus 1 tablespoon olive oil
• 1 pound spinach
• 1 teaspoon pimenton (smoked paprika)
• 1 teaspoon ground cumin
• 16-ounce can or 2 cups cooked chickpeas
• 1 tablespoon sherry vinegar

1. Pulse bread in a food processor to make crumbs.
2. Saute garlic in 1/4 cup olive oil until fragrant, then add bread crumbs and stir frequently until evenly toasted; remove.
3. Add remaining oil to the pan and add the spinach, along with the pimenton and cumin.
4. Cook until it is quite soft, about 10 minutes.
5. Add the chickpeas to the pan and cook for 5 minutes or so.
6. When ready to serve, stir in the sherry vinegar and sprinkle with the toasted bread crumbs.

crusty bread, garlic, olive oil, spinach, paprika, ground cumin, chickpeas, sherry vinegar

Taken from cooking.nytimes.com/recipes/12228 (may not work)