In a pot, add beef broth (if you have it) or water with a beef bouillon cube. Add a splash of olive oil and some salt. When it starts to boil, add the spinach and cook for about 15 minutes. Drain, reserving a cup of the cooking water.

In a skillet, pour in about 1/2 inch of olive oil. When hot, add the garlic cloves. Once they turn golden, remove them and place in a mortar. Next, fry the bread, sliced thin, until golden, then add it to the mortar as well.

Add the cumin and a pinch of coarse salt to the mortar and mash everything together until you have a loose paste.

In the pot where you cooked the spinach, cover the bottom with the oil used to fry the garlic and bread. Heat it up, then add the sweet and hot paprika, stirring quickly so it doesn't burn. Immediately add the spinach, the paste from the mortar, and mix well.

Add the diced ham and cooked chickpeas. If the mixture is too dry, add the reserved cup of spinach cooking water. Simmer for about 5 minutes, then serve.