Spanish chickpeas and spinach on toast
A classic Seville tapa: smoky, garlicky chickpeas and spinach piled on toast.
Cost at UK average prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- Chickpeas (tin)2 tins
- Baby spinach200 g
- Garlic3 cloves
- Tomato purée30 g
- Sliced wholemeal bread320 g
Also uses from the cupboard: vegetable oil, table salt, ground black pepper, paprika, ground cumin. Missing any? You can add them to your shop on the shopping list.
Usually contains: Gluten.
Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.
Estimated from typical ingredient values, counting a teaspoon of cooking oil for each portion. Children's portions are smaller.
Method
- Chop the garlic. Heat 2 tablespoons of oil in a frying pan over a medium heat and fry it for 1 minute, then stir in 2 teaspoons of paprika and a teaspoon of cumin.3 cloves garlic
- Add the drained chickpeas, the tomato purée and 4 tablespoons of water. Cook for 5 minutes, crushing a few chickpeas with the back of a spoon.2 tins chickpeas30 g tomato purée
- Stir in the spinach until wilted and season with salt. Toast the bread and pile the chickpeas on top.200 g baby spinach320 g sliced wholemeal bread
A splash of vinegar at the end is how they finish it in Spain.
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