These chickpea crostini are a great quick lunch or an easy appetizer. Be sure to rinse the chickpeas to make sure there’s no residual metallic flavor from the can.
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- Prep Time: 10 Minutes
- Cook Time: 15 Minutes
- Ready Time: 25
Ingredients
- 12-inch loaf of baguette bread 1 (15-ounce) can chickpeas (garbanzo beans), drained 1 medium carrot, cut into small chunks 1 small onion, quartered 2 medium celery stalks, cut into small pieces 2 sprigs flat Italian parsley 4 sprigs fresh thyme 1 teaspoon salt or to taste 2 cups chicken stock or broth 1 to 2 tablespoons extra-virgin olive oil Balsamic Vinegar
Recipe Steps:
- Cut the baguette bread into 10 slices. In the oven or on a grill, toast the bread (watch carefully). Remove from oven and set aside.
- In a medium saucepan over medium-high heat, add the chickpeas, carrot, onion, celery, parsley, thyme, salt, and chicken broth. Bring just to a boil, then cover, reduce heat and cook approximately 8 to 10 minutes or until the vegetables are tender. Remove from heat and drain the beans and vegetables, discarding the liquid and thyme stems.
- Transfer chickpea mixture to a food processor. While processing, drizzle some olive oil into the mixture until a chunky smooth texture is attained.
- To serve, spread a thick helping of the chickpea mixture onto each slice of toasted baguette bread, then arrange them on serving plates. Drizzle each with olive oil (optional) and then some balsamic vinegar.
