This Beans on Toast Recipe upgrades the classic with chickpeas in garlicky marinara and wilted spinach, served over crusty bread, fried toast, or couscous.
Beans On Toast Recipe
My husband lived in London for a couple of years and one of his go-to meals there was Beans on Toast. Saucy beans served on toast are still total comfort food to him to this day and it’s one of his go-to quick meals.
While this is not a traditional British Beans on Toast (this is more traditional), it’s my take on one of his favorite easy meals. The kids love it, he loves it, and I can’t get enough of it. It’s such an easy dinner that’s filling, nutritious, satisfying, and so tasty!
Beans On Toast Recipe Main Ingredients
- Chickpeas (garbanzo beans): Great plant-based protein for a balanced, filling meal.
- Baby spinach: Fresh spinach cooks down fast; chop for easier eating, especially for kids.
- Unsalted butter: Lets you control salt levels since marinara is already seasoned.
- Paprika: Adds depth; use smoked paprika for a rich, smoky flavor.
Shortcuts
- For the marinara sauce, we highly recommend Rao’s® marinara sauce: (not sponsored). This marinara has a deep, intense flavor, tastes homemade, and is thick and hearty. A good marinara sauce makes the biggest difference in this recipe. By using Rao’s, we greatly cut down on ingredients because it has so many additions included (olive oil, onions, garlic, fresh basil, pepper, oregano, etc.).
- Pre-diced onions. Most grocery stores sell diced yellow onions in the produce section of the store. Alternatively, frozen diced onions are often found by the other frozen veggies and can be used in this recipe. Or, use a food processor to quickly chop an onion.
- Garlic. We love Dorot’s® cubes which are crushed garlic that you can keep handy in the freezer and pop into this (and other) recipes when needed. (Check if your local store carries them; they’re typically found with frozen veggies in the grocery store). Another option is to use refrigerated minced garlic.
Beans On Toast Recipe Serving Options
There are three ways to serve these saucy chickpeas. Obviously on toast, but our favorite way is with crusty, slightly crispy fried bread. Let’s break down the options below:
- Toast bread: Toast sourdough (or thick bread) and top with saucy chickpeas, Parmesan, and herbs. Serve right away.
- Over couscous: Use small Moroccan couscous for a quick 5‑minute base. Fluff, bowl it up, and top with saucy beans. Serve with toast for dipping.
- Fried bread: Pan-fry sourdough in olive oil until golden and crisp-chewy. Drain on paper towel, salt, then top with saucy chickpeas.
Quick Tip
Once the beans and base are ready, top with Parmesan, fresh herbs (basil or parsley), and a pinch of salt and pepper.
Storage
- Make Ahead: The marinara and bean filling stores well and re-heats nicely, making this a great dish to prepare ahead of time.
- Storage: The beans will store in the fridge for up to 4 days. Reheat the chickpeas on the stove or microwave. Make toast, fried bread, or couscous fresh when serving.
More Chickpea Recipes:
Beans on Toast Recipe
With almost no similarity to the original, this take on the British classic is full of flavor. Beans on Toast recipe features sautéed chickpeas and marinara served on toasted or fried bread.
Equipment
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
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 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
Recipe Notes
Note 1: I highly recommend Rao’s® marinara sauce, which makes all the difference for this recipe! 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 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
Calories: 561kcal | Carbohydrates: 85g | Protein: 23g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 1325mg | Potassium: 1718mg | Fiber: 16g | Sugar: 17g | Vitamin A: 12306IU | Vitamin C: 55mg | Calcium: 240mg | Iron: 11mg
Nutrition information is automatically calculated, so should only be used as an approximation.
When I told my husband we were having beans on toast for dinner, he was less than enthused. It turned out that he loved it! Thanks for a great recipe!
I am so thrilled to hear this! Thanks so much Victoria! 🙂
This was delicious! My husband and I loved it.
I am so happy to hear this! Thanks Emily! 🙂