Chickpea Bruschetta
Easy Sunday! Cook once, eat twice!
I was forward-thinking, on Saturday I made a double portion of sauce and aromatic chickpeas when I made this pasta. So on Sunday I assembled an Italian brunch from what I had left. I spread the chickpea paste on toasted garlicky bread and sprinkled the beans on top. The bread slices I used were huge, so I cut them into pieces to be easier to handle. Alongside I cut a ball of mozzarella, cherry tomatoes and green olives. Some arugula dressed only with lemon juice would also go well.
Ingredients
Slices of bread or baguette
garlic
a little olive oil
Chickpea Cream
250g cooked chickpeas (+ 175ml cooking water)
2 garlic cloves
2 anchovy fillets in oil
1/4 teaspoon chili flakes
1 small sprig rosemary
1 bay leaf
2 tablespoons olive oil
salt, black pepper
Pan-Fried Chickpeas
250g cooked chickpeas
2 garlic cloves
2 anchovy fillets in oil
1/4 teaspoon chili flakes
1/2 organic lemon (zest and 2 tablespoons juice)
2 tablespoons olive oil
salt, black pepper
How to prepare chickpea bruschetta
- For the sauce: in a wide pan (about 30cm) heat the oil and add the crushed garlic, finely chopped anchovies and chili. Saute briefly until the garlic smells pleasant and the anchovies dissolve in the oil (about 30-60 seconds). Add the bay leaf broken in two, rosemary and cooked chickpeas. Sprinkle with salt and black pepper and saute for 2-3 minutes, until the chickpeas are hot. Add the chickpea cooking water and simmer for 5 minutes. Remove the rosemary and bay leaf from the pan.
- Blend the entire contents of the pan in a food processor/blender until you have a smooth and quite soft puree, like a cream.
- For the pan-fried chickpeas: wipe the pan in which you prepared the sauce and heat the oil. Add the crushed garlic, finely chopped anchovies and chili. Saute briefly until the garlic smells pleasant and the anchovies dissolve in the oil (about 30-60 seconds). Add the cooked chickpeas and saute over medium heat, stirring occasionally, for 5 minutes. Sprinkle with salt and black pepper during sauteing.
- Pull the pan off the heat and add the lemon zest and juice. Mix and taste for salt and lemon zest. Transfer the contents of the pan to a bowl.
- Drizzle a little olive oil on the bread slices. Then toast them on a grill or in a toaster. Rub one side of the toasted bread slices with a garlic clove.
- Place the slices with the garlicky side up. Spread the bread with chickpea paste. Sprinkle aromatic chickpea beans on top. Serve immediately.
