Is there anything better than a quick, delicious chickpea dish that comes together within minutes? Chickpeas and creamy tomatoes, fresh spinach, generously sprinkled with grated parmesan on a crispy slice of toast. Oh yes. This is my kind of food.
This tomato-chickpea toast is my go-to dish when I’ve barely any time to cook but still crave something healthyish. I could eat chickpeas almost every day of the year. They contain a lot of protein, fiber, vitamins and minerals, but above all, they taste great.
In addition, dishes with canned chickpeas come together in no time, and keep you full for a while. This is why I always have canned chickpeas in stock.
Ingredient substitutions and how to modify the recipe
Fresh herbs: You should be able to make this recipe from start to finish in about 10 to 15 minutes and modify it in any way possible: In summer, I often add basil or other fresh herbs.
Indian touch: When craving a quick Indian-inspired dish without much cooking, I’ll use this recipe and replace the smoked paprika with 1-2 tsp garam masala. I know it is not authentic or anything, but it tastes great.
Spice substitutions: By the way, the smoked paprika gives the chickpeas a slightly smoky note, which I love. If smoked paprika isn’t your thing or if you simply don’t have it on hand, you can omit it or replace it with 1/2 teaspoon ground cumin and 1/2 teaspoon ground coriander.
Toast substitutions: This quick chickpea recipe tastes not only great slathered on a slice of toasted bread (white, sourdough, dark) but also on rice, couscous, or bulgur. Or accompanied by my personal favorite: my easy no-yeast naan!
The recipe is inspired by a recipe in Olive Magazine.
By the way: If you like dishes like this, you may want to check out my recipe for Quick Boston Baked Beans (ready in 10 minutes). Scroll down to the very end of this post to get the recipe.
You can make this recipe from start to finish in about 10 to 15 minutes and modify it in any way possible: Add fresh herbs like basil, thyme or parsley or replace the smoked paprika with 1-2 tsp garam masala, for an Indian touch.
By the way, the smoked paprika gives the chickpeas a slightly smoky note. If smoked paprika isn’t your thing or if you simply don’t have it on hand, you can omit it or replace it with 1/2 teaspoon ground cumin and 1/2 teaspoon ground coriander.
This quick chickpea recipe tastes great slathered on a slice of toasted bread (white, sourdough, dark) but also on rice, couscous, or bulgur. Or accompanied by my personal favorite: my easy no-yeast naan!
Recipe: Ursula | lilvienna.com
- 1/2 yellow onion, chopped (about 1/2 cup chopped, 65 g)
- 1 clove of garlic, minced
- 1 teaspoon smoked paprika powder (see intro)
- 1 cup (250 g) crushed tomatoes*
- 1/2 tsp (brown) sugar
- Salt and pepper to taste
- 14-oz can chickpeas (drained weight: 9oz/265 g), rinsed
- 1 handful of fresh baby spinach
- 1 tablespoon olive oil
- 6-8 toast or bread slices, toasted (alternatively: naan, cooked rice, couscous, bulgur,…)
- Freshly grated Parmesan
- Chopped parsley
* Alternatively, you can also use plain tomato sauce or diced, canned tomatoes. If the tomato juice from the can of diced tomatoes is pretty watery, add 1 tablespoon of tomato paste to make the tomato sauce creamier.
- Finely chop the onion and sauté with 1 tablespoon olive oil in a frying pan over medium heat until onions take on color, about 2 minutes. Finely mince and add garlic, sauté for half a minute. Stir in the smoked paprika and cook briefly with the onions (about 10 seconds), stirring constantly.
- Stir in crushed tomatoes and bring to a simmer. Season the tomato sauce with sugar, salt and pepper. The amount of salt depends heavily on the brand of the crushed tomatoes and their salt content. Stir in rinsed chickpeas.
- At the very end, cut spinach into coarse strips and add them to the sauce. Adjust seasoning with salt and pepper.
- Serve the chickpeas on toasted bread with grated parmesan and parsley.
- These chickpeas also taste great on rice, couscous, bulgur - or accompanied by my personal favorite: my easy no-yeast naan.
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