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Garlicky Chickpeas and Spinach Recipe
SERVES: 2 PREP: 10min COOK: 10minPRINT CONVERSIONS
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.

 

You'll Need
  • 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
Method

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.

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