Chickpea Stew With Spinach And Potatoes

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3/4 pound dried chickpeas (2 1/4 cups)--rinsed, soaked overnight and drained

4 garlic cloves, 1 minced

2 large thyme sprigs

1 bay leaf

Kosher salt

2 tablespoons extra-virgin olive oil

1 medium onion, coarsely chopped

2 ounces lean bacon, finely diced

2 medium Yukon Gold potatoes (3/4 pound), peeled and cut into 1/2-inch dice

2 cups chicken stock

Pinch of crushed red pepper

Pinch of saffron, crumbled

Freshly ground black pepper

1 pound spinach, stemmed, leaves coarsely chopped

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