Spicy Beans or Chickpeas | Daily Mail Online

Serves 2 

Finely chop 2 shallots and 1 garlic clove and fry in 1 tbsp olive oil for 5 minutes. Stir in 1 x 400g can chopped tomatoes, ¼ tsp ground cumin, a pinch of cinnamon, 2 shakes of Tabasco, 1 tsp balsamic vinegar, 2 tsp maple syrup, add a bay leaf and simmer for 15 minutes. Add 1 x 400g tin cannellini beans or chickpeas (drained and rinsed), season and heat through. Toast good rustic sourdough. Spoon on the beans and scatter with parmesan.