Andalusian Spinach - cooking recipe

Ingredients

2 lbs fresh spinach
1/3 cup olive oil
4 cloves garlic, peeled
4 slices bread, crusts removed and cut into 4 triangles each
1 teaspoon paprika
1/8 teaspoon ground cumin
1 1/2 cups canned chick-peas, drained (garbanzo beans)
vinegar, preferably sherry vinegar
salt
fresh ground black pepper

Preparation

Wash spinach; remove large stems; do not dry; transfer to a Dutch oven; cover and cook over medium heat, stirring several times, until spinach has wilted, about 5 minutes, drain.
Heat oil in a medium-sized skillet over medium heat; add garlic, cook until soft, stirring often, about 10 minutes.
Remove garlic from oil and set aside.
Add bread to oil; cook until browned on both sides, about 3 minutes; drain on paper towels.
Combine garlic and half of the toast triangles in a food processor fitted with a metal blade; puree.
Return bread mixture to pan, stir in paprika and cumin; add spinach and chickpeas; cook over medium heat, stirring often, until heated through, about 5 minutes; season with a few drops of vinegar and salt and pepper to taste.
Add additional water if mixture becomes too dry.
Place mixture in a warmed serving dish and garnish with remaining toast triangles.