How to Make Roasted Chickpeas with Spinach

Ingredients

• 3 tbsp olive oil
• 1 large mild onion, finely chopped
• 3 garlic cloves, crushed
• 1 tsp cumin seeds
• 1 tsp ground cumin
• 1 tsp smoked pimentón (Spanish paprika)
• salt and freshly ground black pepper
• 1 lb 2 oz (500 g) fresh spinach leaves, rinsed and drained
• 8 oz (240 g) can chickpeas, rinsed and drained
• 1 tbsp Spanish sherry vinegar, plus a little more (optional)
• 4 slices of sourdough bread, halved
• 1 heaping tbsp finely snipped flat-leaf parsley

• use gluten-free bread

1. Heat 2 tablespoons of the oil in a large frying pan over medium heat. Add the onion and cook for 2–3 minutes, until soft. Stir in the garlic and cook gently for 2–3 minutes, then stir in the cumin and paprika and cook until the spices smell fragrant, stirring frequently. Season lightly.
2. Add the spinach and cook for 2–3 minutes. Stir in the chickpeas and vinegar, then add ½ cup cold water and simmer. Reduce the heat. Cover and cook for 5–8 minutes, shaking the pan occasionally.
3. Meanwhile, in a frying pan, heat the remaining oil over medium-high heat. Add the bread and cook until golden all over. Drain on a double layer of paper towels.
4. Remove the lid. Season and stir in a few drops of vinegar, if you like. Stir in the parsley and spoon on the bread to serve.