Cook chickpeas in a large pot until tender. Drain.
In a pan, heat 4 tablespoons olive oil and fry 4 cloves of garlic still in their skins and the bread until golden. Remove.
Puree the peeled garlic, bread, 1/3 of the chickpeas and a little cooking liquid. Keep it quite coarse and add salt to taste.
Pick the spinach and wash well. Drain.
In a large pan, fry 1 garlic clove cut into thin slices in olive oil until just golden.
Add the spinach and allow to wilt, stirring as necessary. Once wilted, add the remaining chickpeas with some of the cooking liquid. Allow to cook slowly for 5 minutes, adding more chickpea liquid if needed.
Add spices and picada, drizzle with a splash of sherry vinegar and season to taste.
Cook a further 3 minutes on low heat using the back of a spoon to squash some of the chickpeas.