Easy vegetarian chickpea toast ready in 10 minutes or less! This protein-packed meal is perfect for busy weeknights. I used canned chickpeas for a shortcut and to make this super convenient, but feel free to cook chickpeas from scratch if you'd prefer! For a vegan option, skip the eggs!
Prep: 3 mins
Cook: 6 mins
Serves: 4
▢ 4 slices Tuscan country bread, about ½-inch in thickness (or similar hearty bread)
▢ Extra virgin olive oil to drizzle on bread
▢ 1 15-ounce can chickpeas, drained and rinsed
▢ 1 to 2 garlic cloves, minced
▢ 1 to 2 spring onions, white and green parts, trimmed and chopped
▢ 1 vine-ripened tomato, chopped
▢ Kosher salt, to taste
▢ 1 teaspoon ground cumin
▢ 1 teaspoon Aleppo pepper
▢ 2 hard-boiled eggs, peeled and sliced
▢ Fresh parsley for garnish
1.Set a cast iron skillet or griddle over medium-high heat. Drizzle a little extra virgin olive oil over the bread slices. When the skillet is hot, arrange the bread in it (oiled side down).
2.Let the bread toast in the skillet for about a minute or until the bottom turns a nice golden-brown color. Drizzle a little more extra virgin olive oil on the top part of the bread and flip it over. Allow the bread to toast on the second side for about a minute or so. (You may need to toast the bread in batches, depending on the size of your skillet). Transfer the bread to a plate.
3.Remove it from the heat for about 2 minutes and allow it to cool slightly before adding the chickpeas (otherwise, the chickpeas will pop all over the place).
4.When the skillet is ready, return the skillet to a burner set over medium heat. Add about 2 tablespoons extra virgin olive oil.
5.When the oil is shimmering, add the chickpeas, garlic, onions, and chopped tomato. Season with a good dash of kosher salt, the cumin, and Aleppo pepper. Cook, stirring occasionally until warmed through (about 3 to 5 minutes). Carefully taste and adjust seasoning to your liking.
6.Turn the heat off and, using the back of a fork or a potato masher, gently smash the chickpeas.
7.Top the toasted bread with the smashed chickpeas and add a slice or two of the hardboiled eggs on top. Finish with a little parsley and a drizzle of extra virgin olive oil. Enjoy warm or at room temperature.
What bread should I use? I used Tuscan country bread, but you can use whatever bread you like. Sourdough, rye, white sandwich bread, whole wheat bread, etc. would all be great!
Vegan option: Skip the eggs to keep this recipe vegan.
Make ahead tips: You can make the smashed chickpeas a night in advance and store them in an airtight container in the refrigerator.
How to store and reheat leftovers: Store leftover smashed chickpeas in an airtight container in the fridge. To reheat, just pop the chickpeas on the stove in a skillet. If they've dried out a bit, loosen them up with a little water and olive oil.
🍳 Tried this recipe?
%20_%20Cyprus%20Passion.jpg)
0 Comments