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Cook beans according to our guide in the cooking vessel of your choice. Once cooked, immediately strain beans and cook down spinach in the reserved hot broth. Remove spinach to a colander and run under cool water. Then, squeeze out any excess liquid, and coarsely chop. Set beans, broth, and spinach aside.
Heat 3 tbsp oil in sauté pan or skillet over medium heat. Toast bread and garlic until golden all over. Add cumin seeds, paprika, and cayenne, and cook 1 minute longer, until fragrant. Transfer to mortar and pestle, add sherry vinegar and mash to a paste. Alternatively, you can use food processor. Return the mixture to sauté pan or skillet.
Add drained chickpeas and ¼ cup of bean broth to the mixture. Stir until well combined and season with salt and pepper. Fold in spinach and cook until heated through. If the consistency seems thick, add a little more bean broth.