Less than a week until I turn 30. Why is it that another day is a whole decade when that happens? Another thing happens on that fated day, the first day of summer and the most sunshine of the whole year. I love that my birthday is on the summer solstice and sometimes think that my role in life is to be a sunny person. Or at least try.
This chickpea bruschetta is a celebration of spice and vegetables. It’s the perfect dish for someone who is turning thirty and concerned that her metabolism might be slowing down. Tear. In it, I used madras curry because I like the heat but if you are more of a mild curry person, go for that instead. The fresh herbs pack a ton of flavor so which ever way you choose to go it will be good. The spinach softens and cooks down quite a bit but also absorbs all of the other flavors making it a key ingredient. However adding the parsley and basil at the end allows them to stay nice and mostly crisp which is good because who really wants mushy herb brushetta?
The result is savory and a little spicy, no shortage of flavor. The chickpeas are incredibly filling as well so just a couple of them work great for an appetizer or your could eat more for a light meal.
- 1 Tablespoon extra virgin olive oil
- 1 clove garlic, minced
- 1 red onion, diced small
- 1 carrot, diced small
- 1 rib celery, diced small
- 2½ teaspoons madras curry, divided
- ½ teaspoon salt
- ½ cup white wine
- 1 can chickpeas, drained and rinsed
- 4 cups spinach
- ¼ cup water, plus more
- ¾ c basil, finely chopped
- 1¼ cup parsley, finely copped
- Heat the olive oil over medium heat in a large skillet. Add the garlic, onion, carrot, celery, and 1 teaspoon curry powder. Cook for 4 minutes or until softened and translucent. Deglaze the skillet with the wine and reduce completely.
- Add the chickpeas, spinach, water and remaining 1½ teaspoon curry powder. Cook for 20 minutes, adding more water (1/4 cup at a time) if the pan gets too dry. In the last few minutes of cooking, stir in the parsley and basil. Coarsely mash the mixture with a potato masher and remove from the heat.
- Cut the bread into ½ inches slices, toast in the oven, broiler or grill
- Spread the chickpea mixture on the bread.