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Spiced Chickpeas With Spinach

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appetizer fingerfood dairy free vegan vegetarian


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3 tablespoons extra-virgin olive oil

4 cloves garlic, thinly sliced

1 tablespoon plus 1 teaspoon sweet paprika

2 teaspoons cumin seed

1/4 teaspoon coarse salt

1/8 teaspoon pepper

1 cup soft whole-grain bread crumbs (2 slices)

2 cups cooked chickpeas

3/4 cup water

1 tablespoon plus 2 teaspoons white wine vinegar

5 ounces baby spinach leaves

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