Andalusian Chickpea Stew with Fried Artichokes and Jamón

Name: Andalusian Chickpea Stew with Fried Artichokes and Jamón
Ingredients: 6 tablespoons extra-virgin olive oil , divided; 1 onion, chopped fine; 4 garlic cloves , sliced thin; 2 teaspoons cumin seeds; 2 slices (3 ounces) bread , torn into 1-inch pieces (2 cups); ⅓ cup sliced almonds; 2 tablespoons tomato paste; 1½ teaspoons smoked paprika; ½ teaspoon table salt; 4 cups chicken broth; 2 (15-ounce) cans chickpeas , rinsed; 12 ounces frozen artichoke hearts , thawed; 6 slices (3 ounces) Ibérico ham or prosciutto; ¼ cup minced fresh parsley; 1 tablespoon sherry vinegar