I know, crazy.
This happened one night when we just didn’t have the energy to do anything more complicated. Cheese on toast is booyaa’s number one choice of sustenance when there’s nothing else going, and I like anything involving garlic, chickpeas or spinach, so we magicked this together. It uses staples you will probably have around, it’s a one-pot dish and it’s got some greens in it, so it can’t be all bad.
Having some frozen garlic, shallots and a range of herbs makes ‘oh no we’ve got nothing to eat’ scenarios much less scary. I highly recommend Waitrose Cooks’ Ingredients range. I have one of every type in the top drawer of my freezer.
You’ll need:
Garlic and/or onion and/or shallot, finely chopped
Red or yellow pepper
Mushrooms
Tinned chickpeas
Tomato passata, paste or puree
Spinach
Pinch of spices (we used black mustard seed, cumin seeds, fresh and ground coriander) or fresh herbs
Dash of wine
Maybe lemon juice or balsamic vinegar
Unsliced bread
Cheese
what to do:
Saute some garlic and shallots or onion in a little olive oil. Add a pinch of salt and cover to sweat the onions faster.
Add chopped pepper and sliced mushrooms and saute a little more.
Now add drained chickpeas, any spices you’re using and a dollop of tomato passata or a generous swirl of tomato puree (in which case you might need extra liquid).
Add a splash of wine, put the lid on and simmer.
When the peppers have softened (7-8 minutes) turn the grill on.
Cut a couple of thick slices of bread, toast lightly. On one side butter and add a slice of cheese. We used Gruyere but whatever you fancy/is in the fridge will be just fine.
While the cheese is melting, taste your chickpeas, adjust seasoning, add lemon juice or balsamic vinegar if using and stir in and fresh herbs and your spinach. Put the lid back on.
By the time the cheese is melted the spinach should have wilted. Stir thoroughly.
Put the cheese on toast on a plate and a generous dollop of the chickpeas on the toast or to one side.
