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. ---------------------------------------------------------------------------
Nutrition
Ingredients
