Moroccan Spinach and Chickpeas

Ingredients

• 3 tablespoons olive oil
• 1/2 pound fresh curly spinach, rinsed
• Kosher salt
• 1 can chickpeas, drained and rinsed
• 1/2-inch slice from a country loaf, cut into cubes
• 1/4 cup tomato sauce
• 2 medium cloves garlic, thinly sliced
• 1/4 teaspoon ground cumin
• Pinch red pepper flakes
• 2 teaspoons red wine vinegar
• Freshly cracked black pepper
• 1/4 teaspoon smoked paprika
• 1 lemon, cut into wedges

Directions

1. Warm half of the oil in a large saucepan over medium heat. Add the spinach with a pinch of salt, then keep it moving in the pan until the leaves have just collapsed, about 4 minutes. Tip everything into a colander to drain, then rinse the saucepan and dry it with paper towel.
2. Pour 1 tablespoon of the remaining oil into the saucepan and set it back over medium heat. Add the bread cubes and cook them, stirring frequently, until they are browned on all sides, about 5 minutes. Stir in the remaining olive oil, garlic, cumin, and red pepper flakes, and cook, stirring often, until the mixture smells toasty and fragrant, about 1 minute. If the garlic starts to scorch, get everything out of the pan right away.
3. Move the bread mixture to a food processor. Add the vinegar and blend until you have a paste.
4. Scrape the paste back into the saucepan, then add the tomato sauce and chickpeas. Set the heat to medium and cook until the chickpeas have taken on the seasonings, about 5 minutes. Give the drained spinach a quick chop, then stir it into the pan. Add salt and pepper to taste. Once the chickpeas and spinach are hot, take the pan off the heat. Finish with smoked paprika and fresh lemon juice.