Exciting times in the Mish Delish hood. 3 quick overseas trips in quick succession, the renovation of our new house is nearing completion, and a brand spanking new Mish Delish website is well underway.
This healthy, delicious and nutritious feel good recipe takes like a soupy hummus and is just the thing to nurture my body through such a busy time. This is an adapted Valli Little recipe.
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.