Step 1

Place chickpeas in a bowl and cover with cold water. Set aside overnight to soak. Drain chickpeas and place in a saucepan with 1 litre (4 cups) of water. Bring to the boil, then reduce to heat to low and simmer for 45 minutes or until cooked. Drain and set aside.

Step 2

Steam the spinach until just wilted, squeeze out excess water, then roughly chop and set aside.

Step 3

Heat the oil in a frypan over medium heat. Add the crushed garlic and fry for 1 minute. Add the bread, paprika and cumin and fry for a further minute.

Step 4

Place the bread mixture in a blender, add the stock and mix to a paste. Place spinach in a bowl with the paste and chickpeas, then stir to combine. Serve at room temperature.