This is a lovely Andalusian tapas dish, in which simply cooked chickpeas and spinach are enriched with a gorgeous toasted garlic picada – fried bread, pounded (or blitzed, if you’re me) with garlic, spices and salt. It’s rich and moreish, and perfect on rounds of fried or toasted bread – bottle of good red wine/jug of sangria optional. As always, if you can get hold of jarred chickpeas rather than tinned this will be even nicer, but just increase the cooking time fractionally for tinned and it’ll be just as good – and, of course, even nicer the next day.