Spanish style chickpeas with spinach and croutons
2 tbsp extra virgin olive oil
4 thick cut slices stale baguette, cut into cubes
½ yellow or red onion, diced
1 540 ml (19-ounce ) can chickpeas, drained
1 diced fresh tomato (or 1 tbsp. tomato paste and ¼ cup water)
1 ½ tbsp. (22.5 ml) Savvy Pantry Spanish Sazon seasoning mix
Big handful of fresh baby spinach, washed
Fresh lemon, in wedges
In a pan heat olive oil, then add in the cubed baguette and cook until golden. Remove from pan and set aside.
Add more oil if needed, then add onions and fry gently for 5 minutes.
Add chickpeas, tomato (or tomato paste and water) and seasoning mix and cook for a few minutes to heat the chickpeas and cover them with sauce. Add more water if needed so that the sauce is thick but not pasty.
Turn off the heat and add the baby spinach leaves, stirring them into the hot chickpeas to wilt them a bit and cover them in the sauce.
Mix in the croutons and serve with a squeeze of fresh lemon.