Garbanzos con espinacas (Spanish chickpeas with spinach)

This traditional Spanish main is vegetarian and budget-friendly - Perfect!

Place the bread in the bowl of a food processor and process until coarse crumbs form.
Heat the oil in a large frying pan over medium-high heat. Add the breadcrumbs and cook, stirring, for 3-4 minutes or until lightly toasted. Add the garlic, cumin and paprika and cook, stirring, for 1 minute or until aromatic.
Add the chickpeas and spinach and cook, tossing, for 2-3 minutes or until spinach wilts. Serve immediately.

Source

3 slices wholegrain bread, crusts removed

60ml olive oil

2 garlic cloves, crushed

2 tsp ground cumin

2 tsp ground sweet paprika

1 x 400g can chickpeas, rinsed, drained

1 x 150g pkt baby spinach leaves

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