Heat plenty of water in a large pot. When it comes to a boil, add
the chickpeas; cover and simmer over low heat.
Add the spinach, potatoes and a little salt and cook slowly for
a further 30 minutes.
Chop up the whites of the hardcooked eggs. Reserve the yolks.
Heat the oil in a skillet. Fry the slice of bread, then remove
from the pan and set aside. Fry the garlic in the same oil, remove
and set aside. Slowly saute the onion until it starts to brown.
Add the paprika, stir, then quickly pour this mixture over the chickpeas.
Crush the fried garlic and bread with the egg yolks in a mortar,
then add to the chickpeas along with the chopped eggwhite.
Check the seasoning. Cook gently for another 15 minutes. Taste
to check that the chickpeas are cooked, then serve.
Recipe reprinted by permission of Weldon Russell. All rights reserved.