1 plum tomato, halved lengthwise

1 (15-ounce) can chickpeas, rinsed

¾ cup vegetable broth

1 (7-inch) piece baguette (4 ounces), cut on bias into 3

slices

2 tablespoons extra-virgin olive oil, divided, plus extra

for drizzling

3 garlic cloves, minced

1 teaspoon smoked paprika

½ teaspoon ground cumin

Pinch ground cinnamon

Pinch cayenne pepper

Pinch saffron (optional)

2 teaspoons sherry vinegar, plus extra for seasoning

5 ounces frozen chopped spinach, thawed and

squeezed dry

½ cup water

1 Using box grater, shred flesh of tomato into small bowl

and set aside; discard skin. Bring chickpeas and broth to boil in large saucepan over high heat. Adjust heat to maintain simmer and cook until level of liquid is just below top layer of chickpeas, 8 to 10 minutes.

2 Meanwhile, tear one bread slice into I-inch pieces and

process in food processor until finely ground (you should

have about ½ cup crumbs). Heat 1 tablespoon oil in 8-

or 10-inch nonstick skillet over medium heat until just

shimmering. Add bread crumbs and cook, stirring often,

until deep golden brown, 3 to 4 minutes. Stir in garlic;

paprika; cumin; cinnamon; cayenne; and saffron, if using,

and cook until fragrant, about 30 seconds. Off heat, stir in

vinegar and reserved tomato.

3 Stir bread mixture, spinach, and water into chickpeas

and bring to simmer over medium heat. Cook, stirring

occasionally, until mixture is thick and stew-like, 5 to 10

minutes. Off heat, stir in remaining 1 tablespoon oil. Cover

and let sit for 5 minutes. Season with salt and extra vinegar

to taste. Divide chickpea mixture between serving bowls

and drizzle with extra oil. Serve with remaining bread.