Description
A savory toast topped with crispy spiced chickpeas, wilted spinach, and a creamy garlic butter spread. Perfect for a quick lunch or light dinner.
Ingredients
1 (15-ounce) can chickpeas, drained and rinsed
2 cups fresh baby spinach, roughly chopped
4 slices sturdy sourdough or ciabatta bread, toasted
3 tablespoons unsalted butter, softened
3 cloves garlic, minced
1 teaspoon lemon juice
1 tablespoon olive oil
1 teaspoon smoked paprika
½ teaspoon ground cumin
¼ teaspoon red-pepper flakes (optional)
Salt and freshly ground black pepper, to taste
2 tablespoons grated Parmesan cheese (optional)
Fresh parsley, chopped, for garnish
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the drained chickpeas, spreading them in a single layer. Sprinkle with smoked paprika, cumin, and red-pepper flakes if using. Cook until slightly crisp, stirring occasionally.
Add chopped spinach and cook until just wilted. Season with salt and pepper.
Meanwhile, mix softened butter, minced garlic, and lemon juice until creamy.
Spread garlic butter evenly on toasted bread. Top each slice with chickpea-spinach mixture. Sprinkle Parmesan cheese if desired.
Place under broiler for 1-2 minutes until cheese melts and edges are golden. Remove promptly.
Garnish with fresh parsley and serve immediately.
Notes
Use sturdy bread to prevent sogginess.
Parmesan cheese is optional but adds extra flavor.
Adjust red-pepper flakes for desired spiciness.
Watch closely when broiling to avoid burning.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch
- Method: Sautéing, Broiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 2
- Sodium: 340
- Fat: 14
- Saturated Fat: 7
- Unsaturated Fat: 6
- Carbohydrates: 30
- Fiber: 8
- Protein: 10
- Cholesterol: 25