Spinach-Chickpea Saute with Fried Bread Toasts

Heat a large skillet over medium heat. Add 2 tablespoons olive oil. Add spinach and salt to taste. Cook and stir until just wilted. Transfer to a colander to drain.

Wipe out skillet and return to medium heat. Add 2 more tablespoons olive oil and the bread cubes. Fry bread until golden brown and toasted all over, then add the remaining tablespoon of olive oil, minced garlic, cumin and red pepper flakes. Stir and cook one more minute until garlic is fragrant.

Transfer bread mixture to a small food processor or bowl. Add red wine vinegar. Pulse until a coarse paste forms, or use a fork to mash the mixture to a coarse paste. Return mixture to skillet over medium heat, along with the chickpeas, tomato sauce and salt and pepper to taste. Stir, and cook until flavors are absorbed and chickpeas are hot.

Add spinach and stir. Cook until heated through. Add more salt and pepper, as well as lemon juice, to taste. Lower the heat and keep warm.

To make fried bread toasts, add a generous drizzle of olive oil into a skillet over medium heat. Once oil is hot place bread slices into the hot oil. Fry bread until golden brown and toasted on both sides, in batches if necessary.

Serve toasts immediately with spinach-chickpea saute, sprinkled with smoked paprika on top if desired.

Recipe adapted from Smitten Kitchen.