To make picada, heat
2 tbsps oil in a non-stick pan, add half the garlic and 2 tbsps boiled chickpea and saute. Break bread into small pieces and add with 2 tbsps cooking liquour and mix.
Cook on high heat for
2-3 minutes. Add salt, mix and set aside to cool.
Put this mixture into a
mixer jar and grind. Add 2 tbsps cooking liquour, mix and transfer into a bowl.
Heat 2 tbsps oil in
another non-stick pan, add remaining garlic, cumin seeds, chilli flakes. Add 2 cups chickpeas and mix. Add picada and 1 cup cooking liquour and mix gently so that the chickpeas do not break. Cook on high heat for 5 minutes.
Add spinach and salt
and mix till the mixture thickens.