Heat oil in large skillet over medium heat. Add garlic, paprika and cumin. Cook, stirring often, until fragrant, about 30 seconds.
Add spinach to pan. Cook, stirring occasionally, until spinach wilts. Add 1 cup water. Using wooden spoon, scrape up any browned bits stuck to bottom of pan; bring water to boil. Stir in chick peas and breadcrumbs. Reduce heat to medium low. Simmer, stirring occasionally, until thick and chickpeas are heated through, 5-7 minutes. Stir in vinegar; season with adobo.