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Chickpea crostini

Recipe from: 12/1/2002 12:00:00 AM

Ingredients 15
Servings 6


  • 1
    onion, finely chopped
  • a little olive oil
  • 3
    garlic cloves, crushed
  • 10
    ground cumin
  • 5
    mustard seeds (optional)
  • 45
    Moroccan rub (available from most outlets)
  • 1
    fresh red chilli, seeded and finely chopped
  • pinch cayenne pepper
  • 410
    tin chickpeas
  • salt and pepper
  • 45
    natural yoghurt (or more as needed)
  • 1
    lemon, juice
  • finely chopped fresh coriander
  • crostini, to serve
  • roasted red pepper, sliced


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.

Read more on: pulses  |  grill  |  shallow-fry

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