The Game Night Cookbook by Barbara Scott-Goodman

Author:Barbara Scott-Goodman [Scott-Goodman, Barbara]
Language: eng
Format: epub
Published: 2022-02-12T00:00:00+00:00

MAKES 12 TOASTS; SERVES 6 TO 8

2 tablespoons olive oil

3 cups baby spinach

One 15.5-ounce can chickpeas, rinsed and drained

2 tablespoons dry white wine

Pinch of red pepper flakes

Kosher salt and freshly ground black pepper

12 slices bruschetta (here)

Heat 1 tablespoon of the olive oil in a skillet over medium heat. Add the spinach and sauté until wilted, about 3 minutes. Transfer to a bowl.

In the same pan, heat the remaining tablespoon of the olive oil, add the chickpeas, wine, and red pepper flakes. Season with salt and pepper and sauté until the wine is reduced and the chickpeas are cooked through, about 5 minutes.

Top each toast with warm spinach and chickpeas and serve.

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