Espinacas con Garbanzos w/ and without Chorizo

 When making for vegan/vegetarians substitute Vegetable Broth for Chicken Broth and leave out chorizo.

Use a high quality, fruity, spicy olive oil (if possible).

Sherry vinegar can substitute for the red wine vinegar.

1 loaf of crusty bread or some dipping sopping edible device
2 15 oz cans chickpeas (1 can drained, one undrained)
1 1/2 cups of chicken broth
6 tablespoons of olive oil
6 garlic cloves, finely minced
1 tablespoon smoked paprika (picante preferred, but dulce for those that can't stand heat)
1 teaspoon ground cumin
1/4 teaspoon table salt (I just ground some himalayan salt to taste)
1/8 teaspoon cinnamon 
1/8 teaspoon cayenne
1 small pinch saffron (I had some on hand, but it is expensive - it can survive without)
2 plum tomatoes (recipe called for them to be grated and skin discarded, I finely diced them and kept the skins on)
4 teaspoons red wine or sherry vinegar (plus some to taste afterward)
10 ozs frozen chopped spinach (use this kind, fresh spinach won't work as well.  Thaw the spinach. press between paper towels, try to get rid of most of the moisture)
Small bit of chorizo (tastes vary, I used Marksbury Farms that I was happy to find in Krogers - original recipe doesn't call for this, so it isn't necessary)

1) Dice and then food processor enough bread to fill 3/4 cups.
Combine chickpeas and broth in large saucepan and bring to boil over high heat.
Adjust to simmer, and cook until liquid is just below the top of the chickpeas.

2) While doing 1 above, heat 1/4 cup of oil in a small skillet until oil is just shimmering. Add bread crumbs, stirring frequently until it starts turning a golden brown. Add garlic, paprika, cumin, salt, cinammon, cayenne, and saffron and cook until fragrant (30 - 60 seconds). Stir in tomatoes and vinegar; remove from heat.

3) Stir bread mixture and spinach into chickpeas. Continue to simmer, stirring occasionally, until it is thick and stew-like, 5-10 minutes. Take off heat. Cook desired amount of chorizo in the small skillet and combine into main mixture. Still, off heat, stir in remaining two tablespoons of oil. Cover let stand for 5 minutes. If you so desire season with more salt or vinegar.

Serve in bowls and with remaining crusty breads. 

You could sprinkle some parmesan or romano cheese (I did not do this), or a bit of hot sauce (I used La Meridiana Papaya Habanero)