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CHICKPEA AND SPINACH CHEESE TOASTS

Servings: 6 slices

Ingredients

  • 6 slices of bread (see notes)
  • 1 ½ cups cooked chickpeas (½ cup uncooked)
  • 150 grams of spinach
  • 75 grams mozzarella, grated
  • 4 large tomatoes
  • 3 garlic cloves, thinly sliced
  • 1 ½ teaspoons chilli flakes, or to taste
  • 1 ½ teaspoons dried oregano
  • 1 tablespoon olive oil
  • Salt, to taste

Instructions

  • ½ cup uncooked chickpeas = approx 1½ cups cooked. Soak in plenty of water for 6-8 hours and cook until tender. If using cooked, use as is.
  • Add the tomatoes to a blender jar and blitz to a coarse purée.
  • Add the spinach to a pot and cook for 2-3 mins until wilted. Remove and roughly chop.
  • Heat olive oil in the same pot and add garlic cloves. Once they’re lightly browned, add the puréed tomatoes, chickpeas, chilli flakes, oregano and salt.
  • Cover and cook over a low heat until the sauce thickens and reduces significantly. You want it just coating the chickpeas. This may take anywhere between 15-25 mins depending on the type of pan you’re using. Keep an eye out and stir once or twice in between.
  • Once the sauce has reduced, use a masher to mash the chickpeas. You want them almost fully broken down. If the sauce appears too wet, turn the heat up and reduce some more. You're looking for a mashed potato consistency. Stir in the chopped spinach.
  • Top the bread with the chickpea and spinach mash. Top with cheese. Bake for 8-10 mins until the cheese melts through. Serve immediately.

Notes

Make sure the sauce is not too runny. This will make the bread soggy.
Any bread would work for this recipe, but a more sturdy loaf like a sourdough or baguette would work best for remaining crunchy upon baking.