spinach and chickpeas

INGREDIENTS

• 1/2 pound (230 grams) dried chickpeas, cooked until soft and tender* or two 15-ounce cans of chickpeas, drained and rinsed
• 6 tablespoon olive oil
• 1 pound (450 grams) spinach, washed
• A hefty 1-inch slice from a country loaf or about 2 slices from sandwich loaf bread (2.5 ounces or 75 grams), crusts removed and cut inset small cubes
• 1/2 cup (4 ounces) tomato sauce (I used
• I keep around)
• 3 garlic cloves, thinly sliced
• 1/2 teaspoon ground cumin
• Pinch of red pepper flakes
• 1 1/2 tablespoons red wine vinegar
• 1/2 teaspoon smoked paprika**
• Salt and freshly ground black pepper
• Lemon juice, to taste