Heat 1 tbsp olive oil in medium saucepan over medium-high heat. Add onion, bell pepper, and a pinch of salt and pepper and cook until tender, 6 to 8 minutes. Stir in tomato powder, just 2 tsp of paprika, and cumin and continue to cook until spices are fragrant, 1 to 2 minutes.

Stir in chickpeas and 1 cup water and reduce heat to a simmer. Cook until mixture has thickened and water has reduced, 8 to 10 minutes. Add spinach and stir until wilted. Season to taste with salt and pepper. Remove from heat and cover to keep warm.

Stir together mayo, minced garlic, just 1 tsp vinegar, and a pinch of salt and pepper in small bowl.

Move oven rack to top position and set oven to broil on high. Place ciabatta directly on rack, cut side up, and toast until golden brown, 2 to 4 minutes. Rub toasted ciabatta with remaining garlic half and sprinkle with salt. Cut each ciabatta diagonally into two triangles.

Divide Spanish garbanzo beans between bowls. Spread aioli on toasts and place on top of chickpeas. Top with romesco. ¡Buen provecho!

For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.