Espinacas con garbanzos (Andalusian spinach and chickpeas)

Makes: 4 servings as a main dish

1 loaf crusty bread

2 (15-ounce) cans chickpeas (1 can drained, 1 can undrained)

1 ½ cups chicken broth

6 tablespoons extra-virgin olive oil, divided

6 garlic cloves, minced

1 tablespoon smoked paprika

1 teaspoon ground cumin

¼ teaspoon table salt

⅛ teaspoon cinnamon

⅛ teaspoon cayenne pepper

1 small pinch saffron

2 small plum tomatoes, halved lengthwise, flesh shredded on large holes of box grater and skins discarded 4 teaspoons sherry vinegar, plus extra for seasoning 10 ounces frozen chopped spinach, thawed and squeezed dry

1. Cut a1 ½-ounce piece from loaf of bread (thickness will vary depending on the size of the loaf) and tear into 1-inch pieces. Process in a food processor until finely ground (you should have ¾ cup crumbs). Combine chickpeas and broth in a large saucepan and bring to a boil over high heat. Adjust heat to maintain simmer and cook until the level of liquid is just below the top layer of chickpeas, about 10 minutes.

2. While chickpeas cook, heat ¼ cup oil in a 10-inch nonstick or carbon-steel skillet over medium heat until just shimmering. Add bread crumbs and cook, stirring frequently, until deep golden brown, 3 to 4 minutes. Add garlic, paprika, cumin, salt, cinnamon, cayenne and saffron and cook until fragrant, 30 seconds. Stir in tomatoes and vinegar; remove from heat.

3. Stir bread mixture and spinach into chickpeas. Continue to simmer, stirring occasionally, until the mixture is thick and stewlike, 5 to 10 minutes longer. Off heat, stir in the remaining 2 tablespoons oil. Cover and let stand for 5 minutes. Season with salt and extra vinegar to taste. Transfer to a serving bowl and serve with remaining bread. Notes: For a vegan version, substitute vegetable broth or water for the chicken broth. If using chickpeas that you’ve cooked from dried, use 3 ⅓ cups of cooked chickpeas and ⅔ cup of the cooking liquid. Use a fruity, spicy, high-quality olive oil here. Red wine vinegar can be substituted for the sherry vinegar.