Beans on Toast

5 from 3 votes

With almost no similarity to the original, this take on the British classic is full of flavor. Beans on Toast features sautéed chickpeas and marinara served on toasted or fried bread.

Prep Time15

Cook Time15

Course: Brunch, Dinner, Lunch

Cuisine: American, Healthy

Keyword: Beans on Toast

Servings: servings

Author: Chelsea Lords

Cost: $7.46

Equipment

Large pan

Ingredients

1 (15.5-ounce) can chickpeas drained and rinsed
4 tablespoons unsalted butter
1 cup diced yellow onion
1 tablespoon minced garlic
1 (24-ounce) jar marinara sauce see note 1
2 teaspoons paprika
2 cups coarsely chopped baby spinach
4 slices Hearty sourdough bread with olive oil
Parmesan cheese optional
1 cup couscous
Salt and pepper to taste
Fresh basil or parsley

US - Metric

Instructions

Melt butter in a large pan over medium heat. Once melted, add in the diced onion and drained chickpeas. Cook, stirring frequently until butter begins to brown and onion turns translucent, about 5–7 minutes.
Add the garlic and paprika. Cook, stirring constantly for 1–2 minutes. Then pour in all of the marinara sauce and stir. Bring to a simmer, reduce the heat and continue simmering for 8–10 minutes or until marinara begins to thicken nicely.
Turn to the lowest heat setting and add in coarsely chopped spinach. Stir until wilted, about 1 minute. Remove the pan from heat. Taste and adjust seasoning to personal preference; I typically don't add any salt or pepper because Rao's marinara is so well-seasoned!
To serve on sourdough, heat 1/4 cup olive oil (adding more as needed) in a skillet over medium-high heat. Slice the sourdough in half widthwise and cook until golden brown and slightly crispy, then flip and repeat on the other side. Transfer the bread to a paper towel-lined plate with tongs and sprinkle with salt. Repeat with more bread as desired, adding more oil as needed. Serve saucy chickpeas in a bowl, topped with Parmesan and fresh herbs if desired, and scoop them onto the fried bread to eat. For other serving options, see note 2.

Video

Notes

Note 1: We highly recommend Rao’s® marinara sauce which makes all the difference for this recipe! This marinara has a deep, intense flavor, tastes homemade and is thick and hearty. By using Rao's you can greatly cut down on ingredients because this marinara has so many additions included like olive oil, onions, garlic, fresh basil, pepper, and oregano.

Note 2: These beans can also be served over couscous or simple toast.

To serve over couscous, bring 1 cup of water to a boil in a small pot. Remove from heat, stir in the couscous, and cover. Let it sit for 2–4 minutes until the liquid is absorbed, then fluff with a fork. Season with salt and pepper to taste. Divide the couscous among 4 bowls, top with saucy chickpeas, and garnish with Parmesan and fresh herbs if desired. Serve with toasted sourdough.
To serve on toast, toast sourdough (or any bread) in a toaster, place on a plate, and top with saucy chickpeas, Parmesan, and herbs. Enjoy immediately!

Nutrition: The nutrition information does not include couscous, but does include slices of toasted sourdough bread since I recommend it with all of the serving options!

Storage: The beans store really nicely and only get more flavorful as they store in an airtight container in the fridge—yum!

Nutrition