Chickpea Spread for Bruscetta

• 1 tablespoon olive oil
• 1 clove garlic, smashed
• 1 red onion, diced small
• 1 carrot, diced small
• 1 celery stalk, diced small
• 1 teaspoon red chile flakes
• 1/2 cup white wine
• 1 15-ounce can garbanzo beans, drained and rinsed
• 1 bunch spinach
• 1/2 bunch parsley, roughly chopped
• Loaf of country bread
• Extra-virgin olive oil (for drizzling)

Heat the oil in a large saute pan. Add the garlic, onion, carrot, celery, and chile flakes. Cook until softened and translucent, about three to four minutes. Deglaze with white wine and reduce completely. Add garbanzo beans and the spinach, along with 1/4 cup water. Stew for about 20 minutes, adding more water if needed. In the last few minutes, finish with parsley. Roughly smash with a potato masher. Cut the bread into 10 slices, drizzle with olive oil, and grill until nicely charred. Spread the garbanzo bean mix on the bread. Finish with any of the following toppings: a fried or poached egg; oil-packed tuna and arugula; goat cheese; or avocado and tomato.

Serves 10; 184 calories.

VERDICT:  We made this for the Oscars on wheat baguette and added goat cheese--surprisingly good and a just fancy enough.  I also added a bit of leftover Swiss chard, which I don't think anyone noticed.  Keep!