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Smashed chickpeas with spinach
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Serve up zesty Spanish smashed chickpeas for a flavorful dining experience.
Ingredients:
  • 20g butter
  • 1 small wholegrain bread roll, chopped
  • 2 garlic cloves, finely chopped
  • 3.75 gm ground cumin
  • 3.75 gm sweet paprika
  • 127.50 gm chicken style liquid stock
  • 2 x 400g cans chickpeas, drained, rinsed
  • 200g baby spinach (see note)
Instructions:
  • In a large, deep frying pan over medium-high heat, melt butter. Add bread and cook, stirring occasionally, until golden, about 3 to 4 minutes. Stir in garlic, cumin, and paprika, and cook for an additional minute until fragrant. Remove from heat and let it cool for 5 minutes before serving.
  • Place the bread mixture into a food processor and blend until finely chopped. Then, pour in the stock and continue processing until a smooth paste is achieved.
  • 1. Heat oil in a pan over medium heat. 2. Add chickpeas and spinach, cook for 3 to 4 minutes until spinach wilts. 3. Lightly crush half of the chickpeas using the back of a wooden spoon. 4. Add the bread mixture and toss for 2 minutes until well combined and heated through. 5. Serve.

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