Chickpeas With Spinach

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10 Ingredients

Number of servings

3tablespoons olive oil
1 pinch salt
1 pinch freshly ground black pepper
1 slice crusty white bread, thick slice, torn into small pieces
750grams leaf spinach
240grams can chickpeas, drained and rinsed
2 cloves garlic, finely chopped
1teaspoons sweet paprika
1teaspoons ground cumin
1tablespoons sherry vinegar

Nutrition per serving

12% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 4

Heat 2 tbs of oil in a frying pan. Add the torn bread and fry, stirring occasionally, until crisp. Transfer to paper towels to drain.

Step 2 of 4

Remove any thick stems from the spinach. Wash the spinach well and shake off any excess water. Put the spinach in a large saucepan and cook over low heat, stirring often until it has wilted. Drain in a colander and cool. A handful at a time, squeeze out as much liquid as possible. Transfer to a chopping board and chop coarsely.

Step 3 of 4

Add the remaining oil in the frying pan over medium-high heat. Add the spinach and cook, stirring often, about 3 minutes, until warmed through. Add the chickpeas, paprika, and cumin. Season with salt and pepper. Crumble in the fried bread.

Step 4 of 4

Add the vinegar and 2 tbs water, and cook, stirring often, about 5 minutes, until the chickpeas are hot. Serve immediately.