Ingredients
- 1rasher lean back bacon
- 1 thinly sliced garlic clove
- 1 tbsp wine vinegar
- 2-3 tbsp canned chickpeas, drained and washed
- ½ bag baby leaf spinach
Method
-
Cut the bacon rasher into shreds and cook in a hot non-stick pan with the garlic clove. Stir in the wine vinegar and chickpeas. Toss in the baby leaf spinach, stirring until wilted. Season if you want to, then serve hot.