Chickpea Bruschetta
Note this recipe makes 4-6 servings & requires overnight soaking.
Directions
Place chickpeas in a bowl with enough water to cover them completely and soak overnight.
Rinse soaked chickpeas and place in a large pot with plenty of water. Bring to the boil, then simmer gently til chickpeas are thoroughly cooked through and tender approx. 40-45 minutes. Drain well.
Add chickpeas to blender and pulse until just coarsely chopped (alternatively you can smash the chickpeas with a fork). Transfer smashed chickpeas to a bowl and add the rest of the ingredients, except for the fresh tomato. Mix well then fold through the fresh tomato til just combined, keeping it still a little chunky.
Cut baguette into slices (toast if desired) and top with chickpea mixture, sprinkle with extra parsley and a drizzle of olive oil.
- Garnish with whole (cooked) chickpeas, a sprinkle of paprika and lemon.
- 1 1/2 cups (soaked overnight) McKenzie's Australian Chick Peas
- 12 (chopped) sundried tomatoes
- 3 tbs fresh parsley leaves, chopped
- 1 tsp McKenzie's Australian Natural Sea Salt Grinder
- 2 tbs extra virgin olive oil
- 2 tbs fresh lemon juice
- 1/2 tsp McKenzie's Whole Black Peppercorn Grinder
- 2 spring onions, thinly slices
- 1 large fresh tomato, minced
- 2 garlic cloves, minced
- 1 baguette or French stick bread
