Begin by slicing the garlic cloves into thin pieces. Warm the olive oil in a large skillet or sauté pan over medium heat until shimmering. Add the garlic and sauté gently, stirring often, until golden and fragrant—about 1 minute. Remove the garlic and set it aside, leaving the infused oil in the pan.

Transfer the browned garlic to a food processor or blender. Add the cumin, salt, pepper, breadcrumbs, and water. Blend until a smooth, thick sauce forms.

Return the pan to medium heat. Add the paprika and stir it into the oil, letting it bloom for a few seconds to release its rich aroma.

Toss the spinach into the pan and stir continuously for about 2 minutes, or until the leaves begin to wilt and soften. Add the chickpeas and stir to combine, allowing them to warm through.

Pour in the breadcrumb-garlic mixture and stir everything together. Bring the mixture to a gentle boil, then reduce the heat and simmer for 2 to 3 more minutes until the sauce thickens and coats the ingredients evenly.

Remove from heat and serve immediately with a splash of white wine vinegar for brightness.