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Ingredients
4 servings
3 tablespoonsy olive oil
fruit, green, plus extra for oiling 1red onion, thinly sliced
3garlic cloves
2rosemary sprigs
leaves only few flat-leaf parsley sprigs
1½ cups (14 oz/400 g)
canned chickpeas
rinsed and drained
4 sprigscherry tomatoes on the vine
black pepper
freshly ground
Instructions
Step 1
Heat 1 tablespoon of the olive oil in a small skillet (frying pan) over low heat. Cook the onion for 6-8 minutes, or until it starts to soften.
Step 2
Meaawhile, crush 2 garlic cloves and mix with the rosemary, the chopped parsley, and I tablespoon of the olive oil. Blitz in a blender or grind in a pestle and mortar. Stir into the onion and cook for 2 minutes, or until the onion is tender.
Step 3
Add the chickpeas and cook gently for 2-3 minutes until heated through. Lightly mash some of them with a fork, leaving the rest whole. Season to taste with salt and pepper.
Step 4
Meanwhile, cook the tomatoes for a few minutes on an oiled griddle pan over medium-high heat or pop them under a hot broiler (grill until slightly charred and starting to soften.
Step 5
Lightly toast the bread. Cut the remaining garlic clove in half and rub over the toast. Put one slice on each serving plate and drizzle with the remaining olive oil. Top with the onion and chickpea mixture and the tomatoes.
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