For a nonvegan version, he eats it with a fried or poached egg or 1 tablespoon of goat cheese. For a nonvegetarian version, he adds tuna and arugula. The recipe makes plenty, so store extra in the fridge to eat throughout the week.
Instructions :
- Heat the olive oil over medium heat in a large skillet. Add the garlic, onion, carrot, celery, and pepper flakes. Cook for 4 minutes, or until softened and translucent. Deglaze the skillet with the wine and reduce completely.
- Add the chickpeas, spinach, and water. Cook for 20 minutes, adding more water if the pan gets too dry. In the last few minutes of cooking, stir in the parsley. Coarsely mash the mixture with a potato masher and remove from the heat.
- Cut the bread into 10 slices, drizzle with the oil, and toast on a grill or under the broiler until nicely charred.
- Spread the chickpea mixture on the bread. Enjoy as is or with any of the toppings mentioned above.
I’m Dr. Megan Justin
With a degree in Nutrition and years of experience working in U.S. hospitals, I specialize in creating personalized meal plans and delicious recipes for weight loss. I’m here to help you achieve your health goals with sustainable, easy-to-follow nutrition. Let’s transform your health, one meal at a time!
