Smashed chickpeas, harissa and spinach toasts

Preparation 5 minutes Cook Time 10 minutes Serves Serves 2-4     adjust servings

The simplicity of this belies how much of a treat these spicy chickpeas on toast are to eat. It's perfect for a weekday lunch at home when you need to step away from the laptop, or on a weekend when you're on the go, and need something easy and healthy. This recipe was inspired by a chickpea stew recipe from Gordon Ramsay's Healthy Recipes.


  • 1 14-ounce (398 mL) can chickpeas
  • 2 tablespoons olive oil plus extra for brushing on bread
  • 2 cloves of garlic, thinly sliced
  • 1 tablespoon Niagara Presents Billy's African Hot Sauce or harissa paste
  • 7-8 ounces (200-227 grams) spinach (See note)
  • 4-6 slices bread
  • Salt to taste


    Drain and rinse chickpeas and place in a large bowl. Give them a rough mash with a potato masher or fork and set aside.

      Heat oil in a large skillet over low heat. Add garlic and cook until softened and just starting to turn golden, about two to three minutes.

        Add chickpeas and Billy's African Hot Sauce. Stir until well-combined and chickpeas are warmed through, about three minutes. Season with salt to taste.

          Add spinach and combine well. Cook until wilted, about one to two minutes minute, and turn off heat, leaving skillet on the burner to keep warm while you make the toast.

            Brush bread with extra olive oil and toast in a toaster oven, or fry in a skillet over medium heat. Toast to desired crustiness and top with chickpeas and spinach. Serve immediately.


              Recipe Notes

              If using pre-washed spinach, give it a rinse before tossing it into the pan. That bit of moisture will help it wilt beautifully and will keep the mashed chickpea mixture moist.

              © 2016 Grub by Eating Niagara. All rights reserved.