detour. My kitchen

Breakfast · FIRST EDITION

Smoky chickpeas on toast

Warm tomatoey chickpeas on thick toast. A familiar beans-on-toast idea with a smoky turn.

20 minutes · Serves 2

Serving inspiration
Serving inspiration · stock photograph

Swap baked beans for chickpeas simmered in tomato, with smoked paprika bringing another layer.

Here’s how.

  1. 1

    Start the sauce

    Heat oil in a small saucepan over medium-low heat. Stir garlic for 30 seconds, then paprika for another 15 seconds.

  2. 2

    Simmer the chickpeas

    Add tomatoes, chickpeas and salt. Simmer for 10 minutes, stirring occasionally. Add a splash of water if too thick.

  3. 3

    Add greens and toast

    Stir in spinach to wilt. Toast the bread until crisp.

  4. 4

    Finish with lemon

    Add lemon juice to the chickpeas to taste. Spoon generously over the toast and eat while hot.

Mash a few chickpeas into the sauce if you want it to sit more neatly on the toast.

First edition recipe draft — not yet kitchen-tested. Cooking times are estimates.