Spanish Chickpea & Tomato Breakfast Sofrito with Crispy Sage Croutons

Ingredients

• 0.75 cup canned chickpeas, drained and rinsed
• 0.5 cup diced tomatoes (canned or fresh), fresh preferred
• 0.25 medium yellow onion, finely diced
• 2 whole garlic cloves, minced
• 2 tbsp olive oil, extra virgin
• 0.5 tsp smoked paprika
• 0.25 tsp ground cumin
• 2 slices crusty sourdough bread, cut into cubes
• 4 whole fresh sage leaves, chopped
• 1 cup fresh arugula, loosely packed
• 0.25 tsp sea salt
• 0.125 tsp black pepper
• 0.25 cup vegetable broth, low-sodium

Instructions

1. 1

   Heat 1 tbsp olive oil in a medium skillet over medium heat. Add diced onion and cook for 3-4 minutes until softened and translucent.

2. 2

   Add minced garlic and cook for 1 minute until fragrant. Stir in smoked paprika and cumin, toasting for 30 seconds.