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SERVES:
8-10 pieces

INGREDIENTS:

• 8-10 1-inch thick slices of baguette


• Olive oil as needed for sautéing bread


• 1 large, minced clove garlic


• 1 6-ounce bag baby spinach


• 1 15-ounce can garbanzo beans, well drained


• Approx. 3 tsp Sherry wine vinegar


• Paprika for garnish

PROCEDURE:

Slice your bread into 1-inch thick slices and add a good splash of olive oil to a large nonstick pan on medium high heat. After a minute or so, when the oil is hot, carefully add the bread and start crisping up the first side.

The bread will soak up some of the olive oil and, once the first side has turned a nice golden brown, flip them over and do the same thing to the second side.
You may need to add more oil after flipping the bread and, once the bread is golden brown on both sides, take it out of the pan, add a little more oil to the pan, turn the heat down a little bit and add 1 minced clove of garlic.

Immediately add one 6-ounce bag baby spinach and cook that until the spinach is nicely wilted.

At that point add 1 well drained 15-ounce can of garbanzo beans and use a potato masher to crush those a little bit.

Add a little splash of sherry vinegar to taste....cook it along until the garbanzo beans are hot all the way through....and it is time to eat.

Let it cool down a little bit before you mound it on top of the bread and finish with a sprinkling of paprika over the top of everything.

HINTS:

Substitute red wine vinegar for the sherry vinegar if you like. Add a little grated Manchego cheese (or Parmesan) as a garnish if you like.