Sauté the garlic and almonds with the black pepper and cumin in olive oil.

Add the bread and grated tomato, and cook until golden.

Pour in 1 1/4 cups water (about 300 ml) and blend the mixture until mostly smooth but not too liquid.

Add the vegetable bouillon cube, salt, and food coloring. When it comes to a boil, add the chickpeas and spinach leaves (do not chop the spinach).

Cover and simmer on low heat, stirring occasionally, until the liquid reduces.

Serve and enjoy!