Garlicky Chickpeas and Spinach

This healthy, delicious and nutritious feel good recipe takes like a soupy hummus and is just the thing to nurture the body.

Garlicky Chickpeas and Spinach

Serves 2


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 vegetable or 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 starts to turn golden.

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.