Drain and rinse the chickpeas.

Put 2 tablespoons of the oil in a large skillet over medium heat.

When hot, add bread crumbs, sprinkle with salt and pepper and cook, stirring frequently, until they’re crisp and toasted, 5-7 minutes.

Remove from pan and set aside.

Add the remaining 2 tablespoons oil to the skillet; increase heat to medium-high.

When oil is hot, add shallot, olives, capers and anchovies.

Cook, stirring, until fragrant - a minute or two.

Add tomato paste and cook, stirring occasionally, until it darkens slightly – about 2 minutes.

Add the spinach, stirring until it starts to release its water; add the stock and chickpeas.

When it returns to a gentle boil, stir in the cod, squid, and shrimp.

Cook until the seafood is just cooked through, 3-5 minutes.

Squeeze the juice of half a lemon over the stew and stir a couple of times.

Divide among bowls, sprinkle with bread crumbs and serve.