New Zealand Spinach and Chickpeas

From the garden

• 1½ lb New Zealand spinach shoot tips, woody stem ends trimmed · roughly ten packed cups of tips and leaves
• 4 cloves garlic, peeled and left whole
• 1 small yellow onion, finely chopped
• 2 tbsp fresh parsley, chopped (optional)

From the pantry

• 2 cans chickpeas, drained and rinsed
• 1 slice crusty bread, thick slice, crust trimmed · one slice thickens the stew; keep the rest of the loaf for the table
• ¼ cup olive oil · divided
• 1 tsp smoked paprika · hot pimenton if you want the dish to bite
• 1½ tsp ground cumin
• 1 tbsp red wine vinegar · sherry vinegar is the traditional choice
• 1 cup vegetable stock
• salt · to taste
• black pepper