Chickpea crostini

Fairlady
6 servings
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Pulses

By Food24 November 03 2009
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Ingredients (15)

1.00 onion — finely chopped
0.00 olive oil
3.00 garlic — cloves, crushed
10.00 ml cumin — ground
5.00 ml mustard seeds
45.00 ml moroccan spice rub
1.00 red chilli — fresh, seeded and finely chopped
0.00 cayenne pepper — pinch
410.00 g chickpeas — tinned
0.00 salt and freshly ground black pepper
45.00 ml yoghurt
1.00 lemon juice
0.00 fresh coriander — finely chopped
0.00 bread — crostini, to serve
0.00 red pepper — roasted
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Method:

Fry onion in olive oil until soft.
Add the garlic and all the spices and fry for 5 minutes, until cooked and aromatic. Add more olive oil if needed.
Rinse the tinned chickpeas under cold running water until all the canning liquid has washed away.
Add the chickpeas to the spices.
Crush with a fork until all the peas are broken and the mixture resembles a coarse paté.
Add lots of salt and pepper and let it cool.
Add the yoghurt, lemon juice and fresh coriander.
Serve as a topping on crostini with some sliced roasted red peppers.
To make crostini, drizzle olive oil onto slices of French bread and toast under a hot grill.



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