Ran out of baked beans? No problem. Use this #SPARSubtitute and rustle your own up with a can of chickpeas.
1/2 brown onion, chopped
1 clove of garlic, minced
1 teaspoon smoked paprika powder
1 tin chopped tomatoes
1/2 tsp (brown) sugar
Salt and pepper to taste
1 400g tin chickpeas
1 handful of fresh baby spinach
1 tablespoon olive oil
1.Finely chop the onion and sauté with 1 tablespoon olive oil in a frying pan over medium heat until onions are soft.
2.Add your garlic and cook for half a minute. Stir in the smoked paprika and cook briefly with the onions (about 10 seconds), stirring constantly.
3.Stir in tinned tomatoes. Season the tomato sauce with sugar, salt and pepper.
4.Stir in chickpeas.
5.At the very end, cut spinach into coarse strips and add them to the sauce.
6.Serve the chickpeas on toasted bread with grated parmesan and parsley.