10-oz. pkg. fresh spinach, stemmed and coarsely chopped
1/2 tsp. saffron
Salt and freshly ground black pepper to taste
2 1/2 cups chopped, drained canned tomatoes
Olive oil cooking spray
1 cup chopped onion
1 tsp. minced garlic
4 cups day-old bread cubes
4 cups vegetable broth
Lightly coat bottom of large nonstick skillet with cooking spray and heat pan until hot. Add onion and garlic and cook, stirring often, until soft, about 5 minutes. Add bread cubes and cook, stirring occasionally, until golden brown. Remove from heat.
Pour broth into large pot and heat over medium heat. Put half the bread mixture and 1/2 cup tomatoes into food processor or blender and process until coarsely ground. Scrape mixture into pot with broth and repeat with remaining bread and an additional 1/2 cup tomatoes.
Add remaining tomatoes, chickpeas, spinach, saffron, salt and pepper to pot. Cook, stirring occasionally, until heated through, about 10 minutes. Serve warm.