Andalusian Spinach with Chickpeas – Roth – Culinary Scene

Ingredients

• 20 ounces frozen spinach, thawed
• 8 Tablespoons extra virigin olive oil, divided
• 1/2 cup panko bread crumbs
• 4 large garlic cloves, chopped
• 1 teaspoon smoked paprika
• 1/4 teaspoon crushed red pepper flakes
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/4 teaspoon ground cinnamon
• 4 plum tomatoes, chopped
• 1 can (about 15 ounces) chickpeas, with their liquid
• 1 small pinch sugar
• 1 medium-size pinch saffron, pulverized in a mortar and steeped in 2 Tablespoons very hot water
• coarse salt (Kosher or sea) and freshly ground black pepper, to taste
• 2 Tablespoons sherry wine vinegar
• 6 slices baguette (each 1/4 inch thick)