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Slice or chop the garlic. Heat the olive oil in large pan over medium heat until it starts to simmer. Add the garlic and sauté until it begins to brown for about 1 minute. Remove the garlic. Keep the oil in the pan.
In a food processor add the garlic, cumin, salt, pepper, breadcrumbs and the water. Mix until smooth.
Turn on the heat again and add the paprika in the pan stirring until it becomes smooth.
Add the spinach toss for 2 minutes until it begins to wilt. Add the chickpeas and toss. Add the cumin-breadcrumb sauce and stir. Heat until it comes to a boil. Lower heat and cook for 2-3 minutes more.
Remove from pan and serve with a splash of vinegar.