Title: Chickpeas with Spinach & Fried Breadcrumbs+
Categories: British Bean
Yield: 1 Servings

2	md	Onions
		Olive oil -- as required
1	lb	& 2 oz. frozen leaf spinach
2		Tins
1		Whole dried red chilli
2	sl	White or brown bread
1		Clove garlic
		Salt and freshly ground
		Black pepper
		Chickpeas (14 oz. each)

The writer of this slim volume is fascinating and I can't help but quote her here and there!

She says she is extremely fond of fried breadcrumbs (I am too.) She says further that they are so delicious and why should pricey goose and partridge have them all to themselves?

Now to the recipe: Peel the onions and slice from tip to base in thin crescents. Fry them till golden in 1 tb. olive oil. Add the leaf spinach and

cook according to packet instructions until softened. Drain away any excess water. Drain the tinned chickpeas and stir into the spinach with a dribble more olive oil and the crumbled chilli pepper. Cover the pan and allow to simmer. Season. Meanwhile, fry the bread in olive oil into which you have placed a minced garlic clove. When the bread is golden, drain on absorbant paper and then crumble it roughly into the spinach and chickpea mixture. You could, if you wish, fry another piece of bread, cut it into triangles and tuck into the corners of the finished dish. Eat before the crumbs have lost their crunch.

Posted by: Mary Riemerman

Recipe By : "Eating In" by Fay Maschler

From: Mary Riemerman Date: 05-26-96 (F) Cooking Ä

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