Place a large saucepan over medium heat and add half the olive oil. When it is hot, add the spinach with a pinch of salt (in batches if necessary) and stir well. Remove when the leaves are just tender, drain in a colander and set aside.
Heat two more tablespoons of olive oil in a frying pan over medium heat. Fry the bread for about 5 minutes or until golden brown all over, the the remaining tablespoon of oil and the garlic, cumin, and pepper. Cook for 1 minute more or until garlic in nutty brown.
Transfer to a food processor, blender or mortar and pestle along with vinegar, and mash into a paste. Return mixture to the pan and add drained chickpeas and tomato sauce. Stir until chickpeas have absorbed the flavors and are hot. Season with salt and pepper.
If the consistency is a little thick, add some water. Add the spinach and cook until it is hot. Check the seasoning and serve with the paprika on top, or on fried bread toasts (as the Spanish do)