Veggie Ratatouille with Chickpeas and Bread

Heat virgin oil in a large pot over medium heat

Add chopped zucchini and spinach and sauté until softened

Stir in chickpeas, canned tomatoes, thyme, smoked paprika, and sea salt

Simmer the mixture until vegetables are tender and flavors meld

Meanwhile, heat a griddle pan and cook bread slices until golden and crisp

Serve the ratatouille hot with the griddled bread on the side