Start by thawing the blocks of chopped spinach. You can do this in the microwave or directly in a skillet with the olive oil and 1 1/4 cups water (300 ml), covering them. Once the spinach is tender, add the bay leaf, vegetable bouillon cube, and paprika. Stir, then add the remaining spices.

After about ten minutes, stirring occasionally, add the well-drained cooked chickpeas. Stir to combine, then add the breadcrumbs to thicken the sauce. Adjust salt to taste if needed.

For the final touch, about five minutes before turning off the heat, add the chopped fresh mint leaves. This will add a refreshing aroma and flavor to the stew. Let it rest for a few minutes, then serve this classic Sevillian Lent dish. Enjoy!