Peel the garlic cloves and fry them with the bread slices until golden brown. Remove and place them in a mortar. Mash both ingredients very well. Add ground cumin to taste and the teaspoons of vinegar, then mash a bit more to mix thoroughly.

In the skillet, carefully toast the paprika without burning it, then add the spinach. Mix well and adjust the salt. Add the mashed mixture, stir, and add the chickpeas. Cook for about 5 minutes to let the flavors blend. Turn off the heat and let it rest a bit before serving.