To begin, heat a large skillet over medium heat and add 2 tablespoons of olive oil. Once hot, add the bread cubes and toast them, stirring frequently, until golden brown and crisp. Remove and set aside on a plate lined with paper towels to drain excess oil.

In the same skillet, add the sliced garlic and cook for about 1-2 minutes, stirring, until golden and aromatic. Be careful not to let the garlic burn, as this can give a bitter taste. Remove the garlic and set aside with the toasted bread cubes.

Place the toasted bread cubes, cooked garlic, cumin, and paprika (both sweet and smoked) into a mortar and pestle, grinding them together until you achieve a rough paste. If a mortar and pestle aren’t available, use a food processor, pulsing carefully to maintain some texture.

Return the skillet to medium heat and add another tablespoon of olive oil. Add the chickpeas and sauté for 2-3 minutes, allowing them to heat through and slightly crisp. Season with a little salt and pepper, then stir in the vinegar to add a mild tangy depth.

Add the spinach to the skillet in batches, stirring as it wilts. This allows you to add more spinach as it reduces in size. Continue to sauté until all the spinach has wilted and turned a vibrant green, taking about 3-4 minutes in total.

Once the spinach has wilted, add the bread and garlic mixture to the skillet. Stir well to coat the chickpeas and spinach with the aromatic paste. Taste, and adjust the seasoning with additional salt, pepper, or a pinch of chili flakes if desired for extra warmth.

Let the dish cook together for an additional 3-4 minutes, allowing the flavours to meld. If the mixture appears too dry, add a tablespoon of water to loosen it slightly, stirring to incorporate.

Serve the Espinacas con Garbanzos hot, directly from the skillet or on a serving dish. For an authentic touch, drizzle a bit of extra virgin olive oil over the top and garnish with a sprinkle of smoked paprika or a few more chili flakes if desired. Pair with crusty bread for dipping or enjoy as a standalone tapa.