This Moroccan Inspired Chickpea Tartine with Spinach and Chard is a simple easy and delicious meal. Crisp garlic toast topped with sautéed greens and chickpeas seasoned with a Moroccan inspired spice blend.
If you were to look through my pantry you are sure to find several cans of chickpeas or dried chickpeas. They come in handy when I’m in need of a quick meal or snack. When I’m in the mood for a slow cooked meal, I prepare dried chickpeas in my instant pot to use in soups or stews. It’s amazing how many ways chickpeas can be used to create delicious and relatively healthy meals.
Some facts about chickpeas
- Chickpeas are also known as garbanzo beans.
- They’re a good source of protein and fiber.
- Chickpeas are gluten-free
- Chickpeas are high in potassium
- There are 269 calories, 4.25 grams fat, 44.97 carbs, and 14.53 grams of protein in 1 cup of cooked chickpeas
Lately, we’ve been roasting chickpeas to have on hand for a quick snack or to throw on a salad for some added protein. This recipe uses chickpeas as a tartine topper.
What is a Tartine?
French in origin and pronounced tärˈtēn.
A slice of bread with sweet or savory spreadable toppings, such as jams, honey, creams and sauces. Basically a fancy name for open-faced sandwich.
This recipe is a variation of a true Tartine because the toppings aren’t super spreadable. However, if you want you can blend the chickpea topping into a spread. I kept it unblended for a heartier taste.
This recipe comes together fast! The greens are sauteed and set aside and kept warm. The same pan is used to prepare the chickpeas, makes for an easy clean-up.
Moroccan Inspired Chickpea Tartine with Spinach and Chard RecipPrint
Crisp garlic toast topped with sautéed greens and chickpeas seasoned with a Moroccan inspired spice blend.
3 cloves garlic, minced
1 tablespoon extra virgin olive oil
2 ciabatta rolls (or you can use flatbread)
2 cups chopped spinach
2 cups chopped chard
½ medium onion. sliced
1 15 oz. can chickpeas, rinsed and drained
1 15 oz. can diced fire-roasted tomatoes
salt and pepper to taste
spice blend of 1 teaspoon each of dried coriander, allspice, cumin, and cinnamon
¼ cup coarsely chopped walnuts
Preheat oven to 350 degrees.
In a small bowl, combine the minced garlic and olive oil, season with salt and pepper.
Slice ciabatta rolls in half horizontally and cut the halves in half on the diagonal.
Place cut bread on a shallow baking pan, cut side up. Brush bread with garlic mixture and toast in oven until it starts to brown, about 7 to 9 minutes.
While the bread toasts, heat 1 tablespoon of olive oils in a large skillet over medium-high heat. When hot, but not smoking.
Add combine spinach and chard, add to skillet, sauté until it starts to soften about 3 to 4 minutes and season with salt and pepper. Transfer to a medium bowl, cover to keep warm, set aside.
In the same skillet heat 3 teaspoons of olive oil until hot, add onions and sauté until it starts to soften, 2 to 3 minutes. Stir in spice blend and continue to sauté until fragrant, about 1 minute. If it seems to dry add water 1 tablespoon at a time until it reaches the desired consistency.
Add chickpeas and tomatoes to the skillet, stir to combine. Sauté, stirring occasionally, until warmed through and sauce is thickened slightly. If mixture seems too dry add a bit of warm water to skillet, about 2 to 3 minutes. Remove from heat and season to taste with salt and pepper.
To serve place toast on plates and top with spinach/chard mixture and chickpea mixture on top. Garnish with walnuts and serve.
You can adjust spices in spice blend to suit your taste.
For a vegetarian version sprinkle with Parmesan.
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