The sauce is balanced with a dash of vinegar (I've used balsamic instead of red wine vinegar since that's what I have), and there's not so much sauce that it turns your toast to mush, which I can't stand. It has negligible heat from the dash of red pepper, though you could boost that if you wanted to. You could probably omit the smoked paprika in a pinch, and the dish would come out fine. And you're eating chickpeas and spinach, on toast - very healthy. This likely isn't as rich as the tapas-version of Chickpeas with Spinach should be, but it's very satisfying as a meal.
📖 Recipe
Chickpeas with Spinach
adapted from Smitten Kitchen
Ingredients
- 2 cans chickpeas rinsed and drained (½ pound dried chickpeas, cooked)
- 2 tablespoons olive oil
- 3 cloves garlic minced
- ½ teaspoon cumin
- a dash red pepper flakes
- ¼ cup tomato paste (about half a small can)
- 1 ½ teaspoon red wine vinegar (though I've used balsamic, too)
- ½ teaspoon smoked paprika
- 1 pound spinach washed
- Salt and pepper to taste
- Lemon juice to taste
- Bread or toast to serve
Instructions
- Heat olive oil in a large pot. Add garlic, cumin, red pepper flakes, and smoked paprika, and cook one minute. Add tomato paste, vinegar, and chickpeas, and stir to combine. Once mixture is warm, add spinach. You may want to do this in batches. Stir and cook over medium heat until all the spinach is wilted. Serve over bread or toast.
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