"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Bruchetta with Fried Chickpeas, Tomatoes and Onion Recipe

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This recipe for Bruchetta with Fried Chickpeas, Tomatoes and Onion, by , is from The Gordon Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tara Gordon
Added: Sunday, March 19, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 jar Garbonzo beans, rinsed and drained
Olive Oil
Salt to taste
Red Pepper flakes
6 Chopped Tomatoes
1 Red Onion
Chopped Flat Leaf Parsely or Basil
Large Ciabatta bread, grilled

Directions:
Directions:
Heat a large skillet over medium heat. Rinse and drain
garbonzo beans. Drizzle with olive oil, salt and
red pepper flakes. Add beans to hot pan, and pan fry until the
shells of the beans are crisp. Remove from heat. Combine
chopped red onion, tomatoes and chopped herbs. Drizzle with
olive oil and salt. Slice Bread into thick slices lengthwise (about
10) and drizzle with olive oil. Either Grill for 3 minutes each
side, or broil in the oven 4 minutes each side. When bread is
cool enough to handle, slice into halves. Add tomatoes and
onions to grilled bread. Sprinkle chickpeas on top.

Number Of Servings:
Number Of Servings:
12-16
Preparation Time:
Preparation Time:
10 minutes

 

 

 

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