Ի ˱Ɏǵˍͽ͝ʡǵ˱ڂ Ɖ̵ʡ˱ǵɂʎ ڂ ǵ˱Ɏ ڂ Hʎʡɂ˅̵ɟǵ͝Գ

ۍ 1 loaf crusty bread ۍ ԇ ڂ ԻԆԋՈ́ͽ˱ɂɟԳ ڂ cans chickpeas (1 can drained, 1 can undrained)

ۍ Ԇ ڂؕ؝ؽڏ cups chicken broth

ۍ ԍ ڂͮǵȻˍɟ̵́́͝˱͝ڂ extra-virgin olive oil, divided

ۍ ԍ ڂ ʄǵ̿ˍʡɂ ڂ cloves, minced 1. Hͽͮڂ ǵ ڂ Ԇ ڏؽ؝ؕՈ́ͽ˱ɂɟ ڂ 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 ڂؗ؝ؿ ɂͽ̵ڂ ɂ̿ͽ˪Ȼ͝Գձ ڂ H́˪Ȼʡ˱ɟ ڂ 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,

ۍ Ԇ ڂͮǵȻˍɟ̵́́͝˱ڂ

smoked paprika

ۍ Ԇ ڂͮɟǵ̵́́͝˱ڂ ground cumin

ۍ ؽ؝ؗڂͮɟǵ̵́́͝˱ڂ table salt

ۍ ؽ؝؛ڂͮɟǵ̵́́͝˱ڂ cinnamon

ۍ ؽ؝؛ڂͮɟǵ̵́́͝˱ڂ cayenne pepper

ۍ Ԇ ڂ͝˪ǵˍˍڂ pinch saffron about 10 minutes. 2. While chickpeas cook, ڂؗ؝ؽڂͮǵɟʎ ɂͽ̵ڂ́ʡˍڂ ڂ˱ʡ ǵ ڂ ԆԅՈʡ˱ɂʎ ڂ 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;

ۍ ԇ ڂ͝˪ǵˍˍڂ plum tomatoes, halved lengthwise, flesh shredded on large holes of box grater and skins discarded

ۍ Ԋ ڂͮɟǵ̵́́͝˱͝ڂ sherry vinegar, plus extra for seasoning

ۍ Ԇԅ ڂ́ͽ˱ɂɟ͝ڂ frozen chopped spinach, thawed and squeezed dry remove from heat. 3. Stir bread mixture and spinach into chickpeas. Continue to simmer, stirring occasionally, until the mixture is thick and stew-like, 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.