There’s something so comforting about beans on toast—hearty, saucy, and simple.

This version uses chickpeas simmered in marinara with garlic, paprika, and spinach, all served over crispy sourdough for a wholesome, flavorful meal.

Why You’ll Love This Recipe

It’s budget-friendly, filling, and made with pantry staples.

The marinara and spices give it rich, warming flavor in minutes.

Crispy sourdough adds the perfect crunch to balance the saucy beans.

It doubles as both a quick weeknight dinner and a cozy brunch option.

What You’ll Need (Ingredient Highlights)

Chickpeas provide plant-based protein and a hearty texture.

Marinara sauce gives a robust tomato base—choose a good brand for flavor.

Paprika adds warmth and depth without overwhelming spice.

Baby spinach adds freshness and extra nutrition.

Sourdough bread fried in olive oil is the perfect golden, crunchy base.

Pro Tips Before You Start

Drain chickpeas well to avoid watery sauce.

Choose high-quality marinara for the best flavor.

Toast bread in olive oil until golden brown for maximum crispiness.

Finish with Parmesan or fresh herbs for an elevated touch.

How to Make Beans on Toast

Step 1 – Sauté the aromatics

Melt butter in a skillet and sauté onion and chickpeas until golden and fragrant.

Step 2 – Build the sauce

Add garlic and paprika, then stir in marinara.

Simmer until thickened.

Step 3 – Add the greens

Stir in spinach and cook briefly until wilted. Season to taste.

Step 4 – Toast the bread

Fry sourdough slices in olive oil until golden and crispy on both sides.

Sprinkle with salt.

Step 5 – Serve and enjoy

Spoon saucy chickpeas over the toast.

Garnish with Parmesan and herbs.

What to Serve It With

Pairs perfectly with a simple side salad.

Serve alongside fried or poached eggs for a hearty brunch.

Add couscous on the side for a more filling dinner.

Variations / Substitutions

Swap chickpeas with white beans or cannellini beans.

Use kale instead of spinach for a heartier green.

Try smoked paprika for a deeper flavor.

Storage & Leftovers

Store the bean mixture in the fridge for up to 3 days.

Reheat gently on the stove before serving.

Toast bread fresh each time for the best crunch.

FAQs

Can I use canned beans other than chickpeas?
Yes, cannellini or navy beans also work beautifully.

Do I need to peel the chickpeas?
Not necessary, but peeling gives a creamier texture.

What type of bread works best?
Sourdough is ideal, but rustic country bread also works.

Can I make this vegan?
Yes, skip the Parmesan or use a vegan alternative.

Does it freeze well?
The bean mixture freezes fine for up to 2 months, but make fresh bread for serving.

How do I make it spicier?
Add red pepper flakes or swap paprika with smoked hot paprika.

Final Thoughts

This beans on toast recipe is proof that simple ingredients can make a satisfying, flavorful meal.

It’s cozy, customizable, and always comforting—perfect any time of day.