Rinse and drain the cashews and put into a blender along with the other ingredients. Process until very smooth – give it a minute or two. Pour mixture into a bowl and set aside.
Make the stew
In a medium-sized pot, saute the garlic and onion in a little bit of the vegetable broth until tender. Stir in the paprika and cook for about 1 minute. Add the 1/4 broth, white wine and tomatoes. Bring to a boil and then reduce the heat to a simmer and add the garbanzo beans. Cook for 15-20 minutes or until thickened slightly.
A few minutes before the stew is finished, toast the bread.
Stir in the chorizo and spinach, cover and cook for a few minutes to allow the spinach to wilt. Remove from the heat and stir in the sherry and lemon juice.
Divide the toast among four bowls and ladle with the stew. Garnish with chopped cilantro and big dollops of the cashew cream.