Sometimes, worlds collide. Since I didn't have much time for a mid-weeknight meal, I abandoned my usual routine of at least trying to maintain a country/culture of origin theme for each dinner. This one turned out being an amalgamation of three: Spanish - Italian - Jewish. The trick of the Spanish chickpea dish is to saute some day old bread in olive oil with garlic and, when browned, mash it to a paste. Added to the chickpeas and spinach, it gives a nice flavor and serves as a thickener. A tomato bread salad from the day before is decidedly Italian. To round it out, we had some leftover smoked salmon and basically made crostini using the ingredients you might find on a bagel at the neighborhood Jewish deli.
