Tappas w chickpeas

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Mediterranean Delights

Home Appetizers

Tappas (Spanish chickpeas and pimiento toasts -Tostas con garbanzos y pimientos, makes 12)

1 baguette
olive oil for brushing bread
1 14oz can chickpeas
12 Tbsp olive oil
juice of 1 lemon
2 cloves garlic, crushed
4 Tbsp chopped fresh flat leaf parsley
2 tsp hot smoked paprika
4 pimientos de piquillo, cut into strips
salt and black pepper

1. Slice the baguette into rounds about 12 slices and brush with a little oil.

2. Place on a baking tray and bake in the oven for about 5 minutes or until
     golden brown.

3. Drain the chickpeas and rinse under cold water; set aside.

4. Whisk together the olive oil. lemon juice and crushed garlic in a bowl.
     Add 1/2 the chopped parsley. Add paprika and mix.

5. Then add the drained chickpeas and pirniertto strips. Stir vigorously,
     crushing the chickpeas lightly so that they hold together.

6. Place a spoonful of chickpea mixture onto each toast and serve
     immediately, garnishing with extra parsley.

Serve as a snack or appetizer. These are so tasty you may want to double the recipe. Enjoy!