Chickpea and paprika toasts | ||||
âTostas con garbanzos y pimientosâ |
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Ingredients for 12 people:1 baguette Oil, for brushing 1 x l4oz can chickpeas 12 tbsp olive oil Juice of 1 lemon 2 cloves garlic, crushed 2 tbsp chopped fresh parsley, plus extra for garnish 2 tsp hot smoked paprika 4 pimientos de piquillo, cut into strips Salt and freshly ground black pepper Preparation:Slice the baguette into rounds about ½ inch thick and brush with a little oil. Place on a baking tray and bake in the oven for about 5 minutes or until golden brown. Drain the chickpeas and rinse under cold water; set aside. Place the oil. lemon juice and crushed garlic in a bowl and whisk together. Stir in the chopped parsley and paprika and then add the drained chickpeas and pirniertto strips. Stir vigorously, crushing the chickpeas lightly so that they hold together. Place a spoonful of chickpea mixture onto each toast and serve immediately, garnishing with parsley. | ||||
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