HERBED CHICKPEA BRUSCHETTA

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HERBED CHICKPEA BRUSCHETTA image

Categories     Bean

Yield 1 Quart

Number Of Ingredients 17

Nancy Silverton
Mozza
1 cup dried chickpeas, soaked overnight and drained
14 garlic cloves, 4 cloves halved
1 ounce pancetta or prosciutto, diced
1/2 medium yellow onion, halved lengthwise
1/2 medium carrot, halved lengthwise
1/2 celery rib, halved lengthwise
3 sage leaves
1 small rosemary sprig, plus 1/2 teaspoon finely chopped leaves
1 bay leaf
1 dried chile de árbol
2 tablespoons kosher salt
3/4 cup extra-virgin olive oil, plus more for brushing and drizzling
About 30 baguette slices (1/2 inch thick)
1/2 teaspoon minced thyme leaves
Flaky sea salt, for garnish

Steps:

  • 1. Preheat the oven to 350°. In a medium Dutch oven, combine the soaked chickpeas with the 10 whole garlic cloves, the pancetta, onion, carrot, celery, sage, rosemary sprig, bay leaf, chile, salt, 1/4 cup of the olive oil and 8 cups of water. Bring to a boil over high heat and stir. Cover and bake for about 2 hours, until the chickpeas are tender. Remove from the oven, uncover and let the chickpeas cool in the liquid for 1 hour. 2. Meanwhile, lightly brush the baguette slices with olive oil and arrange on a rimmed baking sheet. Bake until lightly toasted, about 15 minutes. Rub the cut halves of garlic on one side of each toast. 3. Drain the chickpeas, reserving 1/2 cup of the cooking liquid; discard all the aromatics except the garlic. Transfer the chickpeas and garlic to a blender. Add the remaining 1/2 cup of olive oil and the reserved cooking liquid and puree until smooth. 4. Arrange the toasts on a platter. Dollop the chickpea puree on top and use a small spoon to form a little well in each dollop. Drizzle the bruschetta with olive oil, sprinkle with the chopped rosemary, minced thyme and sea salt and serve. MAKE AHEAD The chickpea puree can be refrigerated for 1 week. Rewarm before serving.

Shuvo Hassan
h_shuvo@gmail.com

I made this bruschetta for a picnic and it was perfect! It's easy to transport and everyone loved it.


Ahmed muniir Abdiqawi
abdiqawi-a83@yahoo.com

This is a delicious and healthy recipe. I love that it's packed with protein and fiber.


matthew chestnut
mc@hotmail.com

I'm allergic to chickpeas, so I used white beans instead. The bruschetta still turned out great!


Dwayne Nisha
nisha-dwayne@hotmail.com

This recipe is a great starting point, but I like to add some additional ingredients to make it my own. I often add chopped red onion or roasted red peppers.


Noloyiso Mazomba
noloyiso89@gmail.com

I followed the recipe exactly, but my bruschetta turned out too dry. I think I should have added more olive oil.


Winny Oseghale
w.oseghale47@yahoo.com

I thought this recipe was just okay. The flavors were a bit bland for my taste.


Saraa Sarantuya
sarantuyas16@hotmail.fr

I made this for a potluck and it was a huge success. Everyone loved it!


Annette Fitzmaurice
af@yahoo.com

This is a great recipe for a quick and easy appetizer. I love that I can use canned chickpeas to save time.


Jonh Blessing
j-blessing@hotmail.com

I'm not a huge fan of chickpeas, but I really enjoyed this bruschetta. The flavors were well-balanced and the chickpeas were cooked perfectly.


Caylee Anderson
c-a@yahoo.com

Followed the recipe exactly and it turned out great! The chickpeas added a nice texture and the herbs really made the dish.


Said mia
miasaid23@aol.com

This bruschetta was a hit at my last party! The combination of chickpeas, herbs, and tomatoes was so flavorful and fresh. I'll definitely be making this again.