Chickpea Spread For Bruschetta
Runner’s World contributing chef Nate Appleman enjoys this spread—similar to a chunky hummus—for lunch, but it’s equally tasty at break fast or as a snack. He eats it as is on toasted bread or sometimes tops it with avocado and tomato. For a nonvegan version, he eats it with a fried or poached egg or 1 tablespoon of goat cheese. For a nonvegetarian version, he adds tuna and arugula. The recipe makes plenty, so store extra in the fridge to eat throughout the week.
Ingredients
- 1 tablespoon extra-virgin olive oil plus more to drizzle
- 1 clove garlic minced
- 1 red onion diced small
- 1 carrot diced small
- 1 rib celery diced small
- 1 teaspoon red-pepper flakes
- ½ cup white wine
- 1 can 15 ounces chickpeas, drained and rinsed
- 1 bunch spinach
- ¼ cup water plus more if needed
- ½ bunch parsley coarsely chopped
- 1 loaf country bread
Instructions
- Heat the olive oil over medium heat in a large skillet. Add the garlic, onion, carrot, celery, and pepper flakes. Cook for 4 minutes, or until softened and translucent. Deglaze the skillet with the wine and reduce completely.
- Add the chickpeas, spinach, and water. Cook for 20 minutes, adding more water if the pan gets too dry. In the last few minutes of cooking, stir in the parsley. Coarsely mash the mixture with a potato masher and remove from the heat.
- Cut the bread into 10 slices, drizzle with the oil, and toast on a grill or under the broiler until nicely charred.
- Spread the chickpea mixture on the bread. Enjoy as is or with any of the toppings mentioned above.