Chef Andres' Moorish Chickpea Stew

I finally made chef Jose Andres of Cafe Atlantico and Jaleo's moorish chick pea stew, which he submitted to an NPR contest asking for recipes to feed a family of 4 for <$10. It turned out wonderfully!

Here's the original recipe:
http://www.npr.org/templates/story/story.php?storyId=102854605
I followed it most of the way, except I poured out the cooking water from the chick peas and replaced it with veggie stock, omitted the saffron, changed the pimenton for ~2t cayenne pepper, and changed the Spanish sherry vinegar for red wine vinegar. Below is my revised ingredients list:
1c cooked garbanzos (chickpeas)
6 garlic cloves, peeled and whole
<1/4 cup extra-virgin olive oil
veggie stock
1.5 slices whole grain sliced bread
2t cayenne pepper
2 tablespoons red wine vinegar
1/2 pound (1 bag) spinach, washed and cleaned
1 teaspoon ground cumin
Salt and white pepper to taste
+ one fried egg per serving

I made most of these changes in order to better accommodate my pantry rather than to make it taste better. It turned out really nicely, though--very hearty and delicious!