A variation on this classic Italian antipasto combining crushed chickpeas and spicy chorizo sausage.


  • 1 small onion, finely diced

  • 1 tsp chopped fresh thyme

  • ½ a can of chickpeas, drained and rinsed

  • 150g sliced chorizo

  • 1 tbsp chopped fresh flat-leaf parsley

  • 2 slices of sourdough bread

  • 4 tbsp light olive oil

  • 1 garlic clove, crushed

  • 1 tbsp extra virgin olive

  • Salt and freshly ground black pepper


  • 1.

    Heat two tablespoons of the light olive oil in a heavy-based saucepan. Tip in the onions and allow to cook over a medium heat until just softened, then add the garlic and cook for a further minute. Stir in the chickpeas and allow to just heat through. 

  • 2.

    Meanwhile heat a frying pan with the remaining light olive oil. Add the chorizo slices and cook for 1-2 minutes or until the slices are really crispy. Drain well on kitchen paper (reserving the lovely oil).

  • 3.

    Heat a griddle pan to smoking hot then grill the bread for about a minute each side. The bread should be toasted and nicely lined.

  • 4.

    Add the extra virgin olive oil to the chickpea mixture along with plenty of seasoning. Then blitz with a hand blender to form a rough crushed texture then fold in the parsley, mixing well.

  • 5.

    To serve, top each slice of brushetta with a quarter of the purée and some crispy chorizo slices, finish with a drizzle of the chorizo oil.

Nutritional information

Nutritional analysis per serving (1 servings)

  • Energy 2317kj
  • Fat Total 126g
  • Saturated Fat 31g
  • Protein 85g
  • Carbohydrate 215g
  • Sugar 26g
  • Sodium 4133mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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