I learned this dish from my Aunty
Melt the butter in a large frying pan over medium heat. Gently sauté the garlic for 1 minute then add the spinach. Using a pair of tongs, carefully turn the spinach over and over as it cooks until it has wilted down to about half its original volume. This should take about 2 minutes.
Increase the heat to high then add the chickpeas and the chickpea cooking liquid. Using the back of a spoon, crush some of the chickpeas into the spinach to bring out
After 5–10 minutes, mix in the bread picada, letting it soak up the liquid in the pan. Add the paprika, cumin and a generous pinch of salt and mix well. Season to taste.
Reduce the heat to low and cook for 5 minutes. Add the sherry vinegar and cook for another 5 minutes, allowing the sauce to thicken to a creamy consistency. Sprinkle with sea salt flakes and serve hot.
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