Garbanzos con espinacas (Spanish chickpeas with spinach)

Ingredients

3 slices wholegrain bread, crusts removed
60ml (1/4 cup) olive oil
2 garlic cloves, crushed
2 tsp ground cumin
2 tsp ground sweet paprika
1 x 400g can chickpeas, rinsed, drained
1 x 150g pkt baby spinach leaves

 

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Method

1. Place the bread in the bowl of a food processor and process until coarse crumbs form.
2. Heat the oil in a large frying pan over medium-high heat. Add the breadcrumbs and cook, stirring, for 3-4 minutes or until lightly toasted. Add the garlic, cumin and paprika and cook, stirring, for 1 minute or until aromatic.
3. Add the chickpeas and spinach and cook, tossing, for 2-3 minutes or until spinach wilts. Serve immediately.