Heat olive oil in a large pot over medium heat.

Add garlic cloves and cook until browned on both sides (3-4 minutes). Remove garlic and set aside.

Add bread to the pan and cook on both sides until browned (about 2 minutes). Remove and set aside.

Turn off the heat and let the pan cool for a minute.

Add paprika, saffron, and cumin; stir for a few seconds.

Pour in sherry vinegar and stir until combined.

Place the garlic and bread in a mortar and pestle.

Smash into a thick paste.

Add chickpeas and spinach into the pot with the paprika-and-saffron mixture.

Pour in 4 cups of water.

Bring to a simmer and cook for 5 minutes.

Stir in the bread-and-garlic paste and cook for 5 minutes more.

Season with salt and pepper.

Serve.