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.
Keywords: Moroccan Inspired Chickpea Tartine