Crostini with chickpeas and paprika puree
easy
40 mins
40 mins
Ingredients
- 2 red peppers
- 7-10 Tbsp (about 400 g)
- 1 small onion
- 7-10 Tbsp Cumin
- 1/8 l clear broth (instant)
- 4 TABLESPOONS Olive oil
- 7-10 Tbsp Salt
- 7-10 Tbsp ground chili
- 1/2 can(s) (210 ml) Chick peas 2-3 cloves of garlic
- 3-4 Tbsp Lemon juice
- 1/4 glass (370 ml) Sesame paste
- 1 tablespoon (10 g) Sesame seeds
- 4 Stem(s) flat leaf parsley
- 30 g Butter or margarine
- 8 (approx. 160 g) large slices ital. Baguette
Directions
- 1
For the paprika puree clean, wash and cut the peppers into pieces. Peel and finely chop the onion. Finely crush 1 pinch of cumin in a mortar. Heat 1/2 tablespoon of oil in a pot and fry the onion until transparent.
- 2
Add paprika and cumin and deglaze with broth. Cover and cook for 10-15 minutes. Drain the bell peppers and puree them. Season to taste with salt and chilli and let it cool down. Drain chick peas on a sieve.
- 3
Peel the garlic and press it through a garlic press. Puree the chickpeas (except for one tablespoon), lemon juice, garlic, 1 1/2 tablespoons of olive oil and 4 tablespoons of water. Stir in sesame paste and 1 pinch of salt.
- 4
Roast sesame seeds in a pan. Wash the parsley, dab dry and remove the leaves. Roughly chop half. Heat the fat in a frying pan and roast the baguette slices briefly on each side.
- 5
Spread 4 slices with paprika puree and sprinkle with cumin as desired. Spread the remaining slices with the chickpea puree, drizzle olive oil over them and sprinkle with sesame and chickpeas.
- 6
Garnish with parsley.
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