Ingredients
- 5 Tablespoons Olive Oil
- Divided
- 1 bunch Spinach
- Stems Removed
- 1 slice Generous 1-inch Slice From A Rustic Country Loaf Or White Bread
- Crusts Removed And Cut Into 1/2-inch Cubes
- Plus More Thinner Slices For Fried Bread Toasts
- 3 teaspoons Minced Garlic
- 1/2 teaspoons Cumin
- 1 pinch Red Pepper Flakes
- 1- 1/2 Tablespoon Red Wine Vinegar
- 2 cans 15 Oz. Cans
- Chickpeas
- Drained And Rinsed
- 1/2 cups Tomato Sauce
- Salt And Pepper
- to taste
- Lemon Juice To Taste
- 8 slices (Thin Slices) From A Rustic Country Loaf
- Olive Oil
- For Fried Bread Toasts
- Smoked Paprika
- For Topping (optional)
Instructions
- Heat a large skillet over medium heat.
- Add 2 tablespoons olive oil.
- Add spinach and salt to taste.
- Cook and stir until just wilted.
- Transfer to a colander to drain.
- Wipe out skillet and return to medium heat.
- Add 2 more tablespoons olive oil and the bread cubes.
- Fry bread until golden brown and toasted all over, then add the remaining tablespoon of olive oil, minced garlic, cumin and red pepper flakes.
- Stir and cook one more minute until garlic is fragrant.
- Transfer bread mixture to a small food processor or bowl.
- Add red wine vinegar.
- Pulse until a coarse paste forms, or use a fork to mash the mixture to a coarse paste.
- Return mixture to skillet over medium heat, along with the chickpeas, tomato sauce and salt and pepper to taste.
- Stir, and cook until flavors are absorbed and chickpeas are hot.
- Add spinach and stir.
- Cook until heated through.
- Add more salt and pepper, as well as lemon juice, to taste.
- Lower the heat and keep warm.
- To make fried bread toasts, add a generous drizzle of olive oil into a skillet over medium heat.
- Once oil is hot place bread slices into the hot oil.
- Fry bread until golden brown and toasted on both sides, in batches if necessary.
- Serve toasts immediately with spinach-chickpea saute, sprinkled with smoked paprika on top if desired.
- Recipe adapted from Smitten Kitchen.
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