Heat oil in a large nonstick skillet over medium-high heat. Add garlic and black pepper; sauté 2 minutes or until golden. Combine garlic mixture, bread slices, cumin, and red pepper in a food processor; process until crumbs are fine. Add water, paprika, and vinegar; process until well-blended.
Combine the breadcrumb mixture, spinach, and chickpeas in a skillet; bring to a boil. Reduce heat; simmer, uncovered, 20 minutes, stirring occasionally.