Recipe: Spanish Chickpeas with Spinach and Eggs (serves 2)

SPANISH CHICKPEAS WITH SPINACH AND EGGS

2 teaspoons extra-virgin olive oil
10 ounces (about 2 cups) fresh baby spinach
2 cloves garlic, one finely chopped, the other halved lengthwise
1/2 cup dry bread crumbs
1 (14 ounce) can chickpeas, drained
1/2 teaspoon sweet paprika
1/4 teaspoon ground cumin
1/2 teaspoon salt, or to taste
Freshly ground black pepper, to taste
2 teaspoons sherry vinegar
2 hard-cooked eggs, peeled and sliced
2 thick slices Italian or other rustic bread

Heat the oil in a medium skillet over a medium-high flame. Add the spinach and saute until it wilts, about 2 minutes.

Add the chopped garlic and cook until the spinach is soft.

Add the bread crumbs, chickpeas, paprika, cumin, salt and pepper. Cook until the beans are heated through, 3 to 4 minutes.

Stir in the vinegar then transfer the chickpeas and spinach to a serving dish. Top with egg slices.

Coat both sides of the bread with cooking spray and grill or toast on both sides. Rub 1 side of each slice with a the remaining halved garlic. Serve warm.

Servings: 2
Source: 12 Best Foods Cookbook: Over 250 Recipes Featuring The 12 Healthiest Foods by Dana Jacobi