Spinach Potage With Chickpeas

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19-oz. can chickpeas, drained

10-oz. pkg. fresh spinach, stemmed and coarsely chopped

1/2 tsp. saffron

Salt and freshly ground black pepper to taste

2 1/2 cups chopped, drained canned tomatoes

Olive oil cooking spray

1 cup chopped onion

1 tsp. minced garlic

4 cups day-old bread cubes

4 cups vegetable broth

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