PG tested

• 3 tablespoons olive oil
• 3 strips bacon
• 6 cloves garlic, 3 whole and 3 chopped medium fine
• 6 slices (1/4 inch thick) baguette or crusty country bread
• 1/2 teaspoon ground cumin
• 1/4 teaspoon paprika
• 1 1/4 pounds (2 10-ounce bags) fresh spinach, stemmed, washed, drained and coarsely chopped
• 15.5-ounce can chickpeas, rinsed and drained
• 1 cup plus 1 to 2 tablespoons water
• Salt and freshly ground black pepper
• 1 tablespoon sherry vinegar or other wine vinegar

Heat the oil over medium heat and add the bacon. Cook until it's crisp; Drain on paper towels.

Add the 3 whole cloves of garlic and the bread to the pan and saute until the garlic is tender and golden and the bread is deep golden brown on both sides, 4 to 5 minutes. Transfer garlic and four of the toasts to a food processor. Set aside the remaining two slices on a paper towel. In the same skillet, add the chopped garlic, cumin, and paprika.

Cook, stirring, until fragrant and the garlic begins to brown. about 15 to 30 seconds. Increase heat to medium high and immediately begin adding the spinach in batches, stirring to wilt. When it's all in the pan, add the chickpeas, 1 cup of water, 1 teaspoon salt, and se veral grinds of pepper. Bring to a simmer.

Meanwhile, mash the bread slices (don't mash the two reserved bread slices) and garlic in the processor with the vinegar and the 1 to 2 tablespoons water until pureed.

Stir the mashed bread mixture into the spinach; lower the heat to medium. Simmer until the liquid has reduced almost completely but the spinach is still moist, about 10 minutes. Crumble the bacon and stir it in. Add more salt or vinegar if needed. Crumble the reserved toast over the spinach. Serve hot or warm.

Serves 6.

-- "Fine Cooking Annual Cookbook"