Italian Bruschetta with Chick Peas


Our Colourfull Bruschetta recipe is ideal for any Vegeterian and the perfect snack for those evenings when lunch was long and filling!



Ingredients for 4 bruschette

1 jar pre cooked chick peas
1 jar artichoke hearts in oil
Half a Lemon
1 large red pepper
2 courgettes
a spring of thyme
2springs of parsley
extra virgin olive oil
Pinch of smoked paprika
8 slices of wholegrain bread
Salt



Method

Step 1. Drain the chick peas from the liquid and blend them together with the lemon juice, a pinch of salt, the paprika, the thyme and parsley, as well as 20ml of oil and a little water, until you get a thick even paste.

Step 2. Wash and drain the courgettes with a large-holed grater. Wash the pepper cut down the sides around the stem and chop finely. Finally drain the artichokes and cut  them in half.

Step 3. Sauté the pepper and the courgette in a non stick frying pan for a short amount of time, then season with salt.

Step 4. Toast the bread slices, then spread with the chickpea paste. Top 4 slices of bread with the sautéed vegetables and add the artichokes. Close with the remaining sclices of bread, cut them in half and serve.





Recipe source: http://blog.vorrei.co.uk/



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