Cook the spinach for 5 minutes over medium-high heat. Dissolve the bouillon cube in half a cup of hot water.

Slice the garlic cloves, rinse the chickpeas, and cut the 4 slices of bread.

After 5 minutes, drain the spinach and return it to the pot.

In a skillet, add enough oil to cover the bottom. When hot, add the sliced garlic and bread slices. Let them brown.

Once the garlic and bread are golden, remove them to a small plate.

In the same skillet with the remaining oil, add 2 teaspoons of cumin and stir until fragrant. Add 2 teaspoons of paprika, stir briefly, then add the chickpeas.

In a blender, combine the toasted bread and garlic with the cup of water and dissolved bouillon cube. Blend until smooth.

Pour the blended mixture into the skillet with the chickpeas and stir.

Transfer everything from the skillet to the pot with the spinach. Add a little water to the skillet to deglaze, then pour that into the pot as well.

Simmer for 15 to 20 minutes over medium heat.