Chickpea crostini recipe

February 20, 2008

12-inch baguette
15-ounce can chickpeas, drained
1 carrot, cut into small chunks
1 small onion, quartered
2 celery stalks, cut into small pieces
2 sprigs flat Italian parsley
4 sprigs fresh thyme
1 tablespoon salt
2 cups chicken stock
Extra-virgin olive oil
Balsamic vinegar

Cut the baguette into 10 slices. In the oven or on a grill (or grill pan) toast the bread. Set aside.

In a medium saucepan, combine the chickpeas, carrot, onion, celery, parsley, thyme, salt and chicken stock. Bring to a boil, then cover, reduce heat and cook for 8 minutes, or until the vegetables are tender.

Drain the beans and vegetables, discarding the liquid and thyme stems. Transfer everything to a food processor.

While processing, drizzle olive oil into the mixture until a chunky smooth texture is attained.

Spread a thick helping of the chickpea mixture onto each slice of baguette, then arrange them on serving plates. Drizzle each with olive oil, then balsamic vinegar.


Serves 10.

- Recipe adapted from Paul Di Bari, chef at Bar Stuzzichini restaurant in New York

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