A variation on this classic Italian antipasto combining crushed chickpeas and spicy chorizo sausage.
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.
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).
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.
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.
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 analysis per serving (1 servings)
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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