• 20g butter
  • 1 small wholegrain bread roll, chopped
  • 2 garlic cloves, finely chopped
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons sweet paprika
  • 1/2 cup chicken stock
  • 1 tablespoon olive oil
  • 2 x 400g cans chickpeas, drained, rinsed
  • 200g baby spinach (see note)
  • Step 1 Melt butter in a large, deep, frying pan over medium-high heat. Add bread. Cook, stirring, for 3 to 4 minutes or until just golden. Add garlic, cumin and paprika. Cook, stirring, for 1 minute or until fragrant. Remove from heat. Cool for 5 minutes.
  • Step 2 Transfer bread mixture to a food processor. Process until finely chopped. Add stock. Process until a paste forms.
  • Step 3 Add oil to pan. Heat over medium heat. Add chickpeas and spinach. Cook, tossing, for 3 to 4 minutes or until spinach wilts. Using the back of a wooden spoon, lightly crush half the chickpeas. Add bread mixture. Toss for 2 minutes or until well combined and heated through. Serve.