Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 tb olive oil
1 lb plus 2 oz. spinach leaves,
-washed
salt
3 cloves garlic, thinly sliced
1 thick slice white bread,
-crust removed
1 tb red wine vinegar
3/4 ts whole cumin seeds
1 ts roughly chopped fresh
-oregano
1-1/4 ts dried red chili, crumbled
1 lb chickpeas, cooked
1 pn saffron, infused in
3 fl. oz. boiling water
black pepper
paprika

Place a large saucepan over medium to high heat and pour in enough olive
oil to cover the bottom of the pan, approximately 3 tbsp. When the oil is
hot but not smoking, add the spinach and a pinch of salt. If your pan is
not large enough to take all the spinach at once, do it in two batches.
Stir every now and then until the leaves are just tender. Remove from the
pan and drain. When it is cool, chop well and set aside.

Heat 3 tbsp. of olive oil in a frying-pan over medium to high heat. Fry the
sliced garlic for 30 seconds or until golden brown, remove with a slotted
spoon and set aside. Then fry the bread. Remove and transfer to a pestle
and mortar or food processor; add the vinegar and fried garlic, and pound
to a paste.

Add the remaining two tbsp. olive oil to the same frying-pan. When the oil
is hot, add the cumin, oregano and chilli, fry for 30 seconds and then add
the bread and garlic paste, the chickpeas, the spinach and the
saffron-infused water. Stir well to mix all the ingredients together. If
the consistency is too thick, add a little water. Season with salt and
black pepper, and sprinkle with paprika.

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