In a large pot heat the olive oil over medium heat. Add the garlic and onion and let cook them for a few minutes until the onion starts to soften.

Add in the smoked paprika and ground cumin and stir it all around until the onion is well coated. Add the chickpeas, tomato puree, and water. Bring the pot to a boil and then lower the heat until it's just simmering. Simmer the soup for 10 to 15 minutes.

After the soup simmers, add the spinach, salt, and pepper. Stir the soup and once the spinach has wilted down, puree the soup. 

You can make the crostini while the soup is simmering, or when it's done - just keep it warm on the stove.

Brush each slice of bread with the olive oil and place them in an even layer on a baking sheet. Top each slice with about one tablespoon of the grated Parmesan cheese.

Place the baking sheet under the broiler in the oven for a few minutes. Don't take your eyes off of the bread - the cheese will melt quickly and you want them a nice golden brown, which won't take long at all. Once toasted and golden, remove them from the oven.

To serve the soup: Garnish each bowl with grated parmesan and chopped parsley (if using) and float a crostini on top. Serve the rest of the crostini on the side.