Spanish spinach with chickpeas (espinacas con garbanzos)

Method

1. Soak the dried chickpeas overnight in 1.5 litres water with 1.5 tbsp salt (if you’re using tinned chickpeas, skip this step).
2. The next day, drain and rinse the chickpeas, then put them in a large saucepan with 2 litres water. Bring to the boil, skimming any foam from the top, then cover with the lid slightly ajar and simmer for 1 hour 30 minutes or until just tender.
3. Once the chickpeas are tender, add 1½ tbsp salt and cook for another 10 minutes. Stir in the spinach until just wilted, then drain the chickpeas and spinach and set aside.
4. Meanwhile, heat 3 tbsp of the olive oil in a wide hob-safe casserole over a medium heat. Add the garlic cloves and fry the whole cloves until golden (3-4 minutes), then transfer to a blender. Toast the bread in the oil remaining in the pan until golden on both sides (3-4 minutes), then chop the bread into chunks and add to the blender along with the tomato purée, remaining 1 tbsp salt and 400ml water. Whizz to a thick paste.
5. Heat the remaining olive oil in the casserole. Stir in the paprika, cumin and pepper and, once aromatic, carefully pour in the blended paste followed by the drained chickpeas and spinach. Stir to coat evenly, return to a simmer and cook for 5 minutes more, adding a splash of water if needed, until the sauce has thickened and darkened slightly. Serve in bowls with a drizzle of olive oil and extra bread on the side.