• 20 g (¾ oz) butter
• 1 garlic clove, finely chopped
• 600 g (1 lb 5 oz) washed and picked English spinach leaves
• 300 g (10½ oz) cooked chickpeas
• 400 ml (14 fl oz) chickpea cooking liquid
• 125 g (4½ oz) bread picada
• 1½ teaspoons Spanish sweet paprika
• 1 teaspoon freshly ground cumin
• 2 tablespoons sherry vinegar
• sea salt flakes, to sprinkle

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 a little of the earthy flavour.

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.