SERVES: 4 tapas-portions
2 tsp oil
2 slices whole wheat bread, quartered
1 pinch salt
Oil for cooking
1 (15oz) can chickpeas, drained & rinsed
½ tsp cumin
1 tsp garlic powder
½ tsp smoked paprika
1-2 pinches cayenne pepper
¼ tsp salt
2 green onions, finely chopped
1 ½ cups spinach, chopped
1 Tbsp red wine vinegar or apple cider vinegar
Heat 1-2 tsp of oil in a large skillet on medium high heat. Place bread in skillet and toast until golden brown on each side. Sprinkle bread with salt and set aside for later.
In the same skillet, heat 1 Tbsp oil on medium high. Sauté chickpeas, cumin, garlic powder, and cayenne pepper for about 6-8 minutes or until chickpeas are golden brown.
Add and sauté green onions for 2 minutes, use more oil if needed. Add spinach and vinegar. Sauté for 2-3 minutes. Turn off heat.
Serve warm on top of toasted bread. ¡Delicioso!