Andalusian Spinach and Chickpeas

Ingredients:

• 1 loaf crusty bread
• 30 oz canned chickpeas (along with aquafaba from one can)
• 1.5 C chicken broth
• 6 T extra-virgin olive oil
• 6 cloves garlic
• 1 T smoked paprika
• 1 t ground cumin
• 1/4 t table salt
• 1/8 t cinnamon
• 1 pinch saffron
• 2 tomatoes
• 4 t sherry vinegar
• 10 oz frozen spinach

Mince the garlic. Halve the tomatoes, then grate them with the large holes of a box grater. Thaw the spinach and squeeze it dry. Grind the 1.5 oz of the bread in a food processor to make breadcrumbs.

Bring the broth, chickpeas, and aquafaba to a boil, then simmer for 10 minutes or until the chickpeas are just barely exposed. Meanwhile, saute the breadcrumbs in 1/4 C olive oil, then add the spices and cook until fragrant. Stir in the tomatoes and vinegar and remove from heat; stir this mixture into the chickpeas once they're ready. Simmer until the mixture thickens, then add the remaining olive oil, cover, and let stand for five minutes. Season with salt and additional sherry vinegar; serve with more bread.