As promised, here's the recipe for another little tapas you can prepare easily and serve to visiting friends and family. A not too filling snack before settling down for dinner.
You'll not be wanting to spend too long over preparing these little toast based snacks, so why not use chickpeas from a jar or can? It saves having to soak dried ones overnight.
There's hot, smoked paprika in here so be confident that your visitors can take the spice. Be sure to remember, it's two teaspoons of paprika and NOT tablespoons. Make that mistake and you are in for a memorable evening!
- 1 baguette
- oil for brushing
- 1 x 14oz can of chickpeas
- 2 tablespoons of olive oil
- juice of 1 lemon
- 2 cloves of garlic, crushed
- 2 tablespoons of fresh parsley, chopped, and more to garnish
- 2 teaspoons of hot, smoked paprika
- 4 pickled pimientos, cut into strips
- Salt and freshly ground black pepper
Slice the baguette into rounds of about half an inch thick and brush with a little oil. Place on a baking tray and bake in the oven for about five minutes, or until golden brown.
Drain the chickpeas and rinse under cold water; set aside. Place the oil, lemon juice and crushed garlic in a bowl and whisk together. Stir in the chopped parsley and paprika and then add the drained chickpeas and pimiento strips.
Stir well, crushing the chickpeas lightly so that they hold together. Place a spoonful of the chickpea mixture on to each toast and serve immediately, garnished with parsley.