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1
Heat a large skillet over medium heat.
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2
Add 2 tablespoons olive oil.
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3
Add spinach and salt to taste.
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4
Cook and stir until just wilted.
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5
Transfer to a colander to drain.
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6
Wipe out skillet and return to medium heat.
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7
Add 2 more tablespoons olive oil and the bread cubes.
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8
Fry bread until golden brown and toasted all over, then add the remaining tablespoon of olive oil, minced garlic, cumin and red pepper flakes.
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9
Stir and cook one more minute until garlic is fragrant.
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10
Transfer bread mixture to a small food processor or bowl.
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11
Add red wine vinegar.
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12
Pulse until a coarse paste forms, or use a fork to mash the mixture to a coarse paste.
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13
Return mixture to skillet over medium heat, along with the chickpeas, tomato sauce and salt and pepper to taste.
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14
Stir, and cook until flavors are absorbed and chickpeas are hot.
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15
Add spinach and stir.
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16
Cook until heated through.
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17
Add more salt and pepper, as well as lemon juice, to taste.
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18
Lower the heat and keep warm.
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19
To make fried bread toasts, add a generous drizzle of olive oil into a skillet over medium heat.
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20
Once oil is hot place bread slices into the hot oil.
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21
Fry bread until golden brown and toasted on both sides, in batches if necessary.
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22
Serve toasts immediately with spinach-chickpea saute, sprinkled with smoked paprika on top if desired.
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23
Recipe adapted from Smitten Kitchen.
