Ingredients

• 20 ounces frozen spinach, thawed
• 8 Tablespoons extra virigin olive oil, divided
• 1/2 cup panko bread crumbs
• 4 large garlic cloves, chopped
• 1 teaspoon smoked paprika
• 1/4 teaspoon crushed red pepper flakes
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/4 teaspoon ground cinnamon
• 4 plum tomatoes, chopped
• 1 can (about 15 ounces) chickpeas, with their liquid
• 1 small pinch sugar
• 1 medium-size pinch saffron, pulverized in a mortar and steeped in 2 Tablespoons very hot water
• coarse salt (Kosher or sea) and freshly ground black pepper, to taste
• 2 Tablespoons sherry wine vinegar
• 6 slices baguette (each 1/4 inch thick)

Instructions

Add the spinach to a colander and squeeze out the excess moisture by pressing on it with the back of a spoon. Chop the spinach medium-fine.

On a Wolf burner, reheat a 10-inch sauté pan or skillet over medium-low heat.

Add the oil to the pan over medium heat, then add the bread crumbs. Toast the bread crumbs until golden brown.

Add the garlic and cook, stirring, until fragrant, about 1 minute.

Add the paprika, red pepper flakes, cumin, oregano, and cinnamon. Stir for a minute or two.

Add the tomatoes and cook, stirring, until the mixture is slightly thickened and reduced, about 5 minutes.

Add the chickpeas with their liquid and bring to a simmer. Add sugar to mixture.

Stir in the saffron, salt, and black pepper to taste.

Add the spinach and vinegar. Cook uncovered, stirring once or twice, until the spinach is very tender and has absorbed some of the liquid, about 3–5 minutes.