In a large pot, place the spinach and pour water until covered. Bring to a boil and boil for 10 minutes. Drain.
In a large non-stick skillet, heat the olive oil and deep-fry the large bread slice until golden. Set aside. In the same skillet, sauté the onion and set aside. Now sauté the minced garlic. If necessary, add 1 more tbsp of olive oil.
Using a mortar and pestle, crush the deep-fried bread, onion, and garlic together until very well combined. Set aside.
In the large skillet, add the tomato sauce, boiled chickpeas, the paste of bread, onion and garlic, the previously boiled spinach, cumin, freshly ground black pepper, and salt to taste. Cook for 20 minutes over medium heat, stirring occasionally.
Remove from heat and let rest for 20 more minutes. Consume immediately. Enjoy!