Soak the chickpeas overnight. In the morning, drain and rinse them under running water.

Using a mortar and pestle, grind the cumin, black peppercorns, coriander seeds, and salt into a fine powder. Set aside.

Bring 8 1/2 cups (2 liters) of water to a boil in a large pot. Once boiling, add the spinach (about 1 1/3 pounds or 600 grams). Push the spinach down so it's covered with water. Cover and cook over medium heat for 10 minutes.

Add the soaked chickpeas to the pot with the hot spinach water. Cook the chickpeas in a pressure cooker for about 9 minutes (or until just tender), as they will finish cooking later.

While waiting for the pressure cooker to cool so you can open it, heat 5 tablespoons of olive oil in a skillet and add 2 sliced garlic cloves.

Slowly brown the garlic, being careful not to burn it. Once golden, transfer the garlic to a blender jar. In the same oil, fry the bread slices until golden and crispy.

Add the fried bread to the blender jar along with the ground spices, paprika, tomato sauce, white wine vinegar, and 1/2 cup water. Blend until smooth. Set aside.

Once the chickpeas have cooked for 9 minutes and the pressure cooker has cooled, drain the chickpeas. Do not discard the cooking liquid.

Finally, add the well-drained chickpeas. Gently mix to avoid breaking them. Taste and adjust salt if needed. Cook for another 5 minutes to let the flavors blend.

You can make the dish more or less saucy by adding more or less of the reserved chickpea cooking liquid. However, this stew is meant to be fairly dry and is best served with slices of toasted bread.