Chickpea Crostini With Rosemary
serves 2-4
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 metalic flavor from the can.
1 tablespoon olive oil
2 teaspoons chopped fresh rosemary
1/2 teaspoon red pepper flakes
1/2 medium red onion, diced
salt and pepper
1 15-ounce can chickpeas, rinsed and drained
4 thick slices good-quality bread
2 teaspoons fresh lemon juice
1 garlic clove, peeled and halved
prep: 5 minutes
total: 20 minutes
colander
small saucepan
1. Prep all the ingredients and toast the bread.
2. Heat the olive oi, rosemary and red pepper flakes in a large saucepan over medium-high heat. Cook, stirring occasionally, one minute.
3. Stir in the onion and chickpeas and cook 2-4 minutes. Stir in the lemon juice.
4. Meanwhile, toast the bread until crusty but still a little soft in the center. Rub the garlic clove on one side of the slices. Spoon the chickpeas over the slices of bread and drizzle over more olive oil.
