- 1x 475g can organic chickpeas, rinsed and drained
- 450g baby spinach
- 1 tbs olive oil
- 3 chunky slices of sourdough bread, crusts removed and cut into cubes
- 3 garlic cloves, finely chopped
- 1 tbs sweet paprika
- 1/2 tsp ground cumin
- pinch of sea salt
- 3/4 – 1 cup hot chicken stock
Wash the baby spinach and gently steam it until it wilts. Drain and squeeze out the excess water and set aside.
Heat the olive oil in a fry pan over a medium heat and add the bread, garlic, paprika, cumin and salt and cook until the bread begins to crisp up.
Place the bread mixture in a blender with the hot chicken stock (start off with 3/4 cup first) and blend. You are looking for a satay sauce type consistency.
Transfer the spinach and chickpeas to a bowl and stir through the sauce and serve warm with chilli on the side.