Step 1

Coat a large saucepan with extra virgin olive oil (approx. 2 tbsp) and heat to medium high

Step 2

Before the oil gets too hot, add the spinach (in batches if necessary)

Step 3

Sauté the spinach until just wilted and remove to strain in a colander

Step 4

Re-coat the pan with olive oil and add in the bread cubes and raw almonds. Fry until the bread and almonds are browned and crispy on each side

Step 5

Add the chopped garlic, cumin, cayenne and black pepper and sauté for a couple of minutes, until the garlic is fragrant and turning brown

Step 6

Transfer the ingredients to a blender/food processor and add the sherry vinegar

Step 7

Blend the ingredients together until you have a thick paste (you can add a few tablespoons of water if needed to blend easier, but don't over blend and make it gooey)

Step 8

Return the paste to the saucepan and add your garbanzo beans and tomato sauce

Step 9

Stir gently until the chickpeas are fully coated by the sauce and add a bit of water to thin things out

Step 10

Add the spinach and stir gently until it is evenly incorporated and hot

Step 11

Season with salt and pepper

Step 12

Once plated, drizzle a swirl of extra virgin olive oil on top of each dish, then sprinkle a small amount of smoked Spanish paprika on top

Step 13

Enjoy!