Place the spinach and chickpeas in a pot with plenty of water and a pinch of salt. Once it starts to boil, cook for about 15 minutes. Drain and set aside.

In the same pot, cover the bottom with olive oil and add the garlic cloves, peeled and halved.

When the garlic starts to turn golden, remove and set aside.

In the same oil, toast the bread slices and set aside with the garlic.

In the same oil, add a tablespoon of sweet paprika and stir well so it doesn't burn. Then add the spinach and chickpeas, stir well, and cook for about 20 minutes.

Put the garlic, toasted bread, chili pepper, cumin, and white wine in a blender and blend until smooth.

After the spinach has cooked for 10 minutes, add the blended mixture, mix everything together, and add a little water if it looks too dry. Season to taste.