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Spinach-Chickpea Saute with Fried Bread Toasts
Ingredients
  • 5 tablespoons olive oil, divided
  • 1 bunch spinach, stems removed
  • 1 generous 1-inch slice from a rustic country bread loaf (French Boule and Ciabatta are good homemade options), crust removed and cut into ½-inch cubes, plus more thinner slices for fried bread toasts
  • 3 teaspoons minced garlic
  • ½ teaspoon cumin
  • Pinch of red pepper flakes
  • 1 ½ tablespoons red wine vinegar
  • 2 15-oz cans chickpeas, drained and rinsed
  • ½ cup tomato sauce
  • Salt and pepper, to taste
  • Lemon juice, to taste
  • Olive oil, for fried bread toasts
  • Smoked paprika, for topping (optional)
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