Spinach And Chickpeas

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   1. Cook a couple of cloves of minced garlic in a generous amount of olive oil until fragrant, and then add bread crumbs made from 4 or 5 slices of crusty bread (pulse in a food processor for best results); cook, stirring frequently until evenly toasted; remove.

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   2. Add a little more oil to the pan and saute a pound of spinach, along with 1 teaspoon each cumin and pimenton.

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   3. When the spinach begins to wilt, add a can of chickpeas, drained (or 2 cups cooked chickpeas), and cook for 5 minutes or so.

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   4. When you're ready to serve, stir in a tablespoon of sherry vinegar and sprinkle with the toasted bread crumbs.

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