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Prep Time: 30 Minutes Cook Time: 4 Minutes |
Ready In: 34 Minutes Servings: 8 |
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In '1,000 Italian Recipes' by Michele Scicolone Ingredients:
1/2 cup chopped shallots or 1/2 cup chopped onion |
1/2 teaspoon snipped fresh rosemary |
2 tablespoons extra-virgin olive oil, plus more for drizzling |
1 (16 ounce) can chickpeas, drained |
2 tablespoons water |
1 tablespoon balsamic vinegar |
salt |
freshly ground black pepper |
8 slices italian bread, 1/2-inch thick |
Directions:
1. In a small saucepan, combine the shallots, rosemary, and oil over med-low heat; cook 2-3 minutes or until the shallots are tender.
2. Add in the chickpeas, water, and salt and pepper to taste.
3. Cook 3-4 minutes or until heated through, stirring frequently and coarsely mashing the chickpeas with the back of a spoon.
4. Add a little more water if it seems dry; stir in the vinegar and taste for seasoning.
5. Place broiler rack about 5 inches away from heat source; preheat broiler.
6. Toast the bread on one side until golden brown, about 2 minutes.
7. Turn the bread and toast the other side, about 2 minutes.
8. Spread with chickpea mixture; drizzle with additional oil and serve immediately.
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