spinach and chickpeas

Ingredients in this Recipe

1 1/2 tablespoons red wine vinegar
1 pound (450 grams) spinach, washed
1/2 cup (4 ounces) tomato sauce (I used
1/2 pound (230 grams) dried chickpeas, cooked until soft and tender* or two 15 ounce cans of chickpeas, drained and rinsed
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika**
3 garlic cloves, thinly sliced
6 tablespoon olive oil
A hefty 1 inch slice from a country loaf or about 2 slices from sandwich loaf bread (2.5 ounces or 75 grams), crusts removed and cut inset small cubes
Lemon juice, to taste
Pinch of red pepper flakes
Salt and freshly ground black pepper