Sunday, April 10, 2011

Crushed Chickpea Bruschetta


I apologize for the lack of posting recently. It has everything to do with a new adventure I have personally embarked on - culinary school. As tough as they say it is going to be, this journey is going to be a greatly rewarding one. I will learn new tricks, new techniques and most importantly, new values.

Today, I made something out of easily accessible pantry items - bread, vinegar, canned produce and olive oil. I must admit, it does not look that fancy. However, it tastes great and it's good for you. :)

Until next week, you will see me here again. Have a great week!

serves 4

8 slices ciabatta bread, toasted
1 can of chickpeas, drained
1 sprig of rosemary, finely chopped
1 clove of garlic, peeled and halved
1 tbsp balsamic vinegar
2 tbsp extra virgin olive oil + extra for drizzling
sea salt and black pepper

- Put chickpeas, rosemary, vinegar, olive oil in a bowl and season to taste.

- Using a potato masher, roughly mash the chickpea mixture to a coarse texture, leaving some whole pieces of chickpea behind.

- Rub toasted ciabatta with garlic and spoon over a tablespoon or so of chickpea mixture. Drizzle with a little olive oil and serve.

1 comment:

  1. Wow, this dish is so inviting and I'm just looking at it from my computer screen. After our kitchen remodeling NYC contractor finish renovating our kitchen, I'll make one of these.