HERBED CHICKPEA BRUSCHETTA
Steps:
- 1. Preheat the oven to 350°. In a medium Dutch oven, combine the soaked chickpeas with the 10 whole garlic cloves, the pancetta, onion, carrot, celery, sage, rosemary sprig, bay leaf, chile, salt, 1/4 cup of the olive oil and 8 cups of water. Bring to a boil over high heat and stir. Cover and bake for about 2 hours, until the chickpeas are tender. Remove from the oven, uncover and let the chickpeas cool in the liquid for 1 hour. 2. Meanwhile, lightly brush the baguette slices with olive oil and arrange on a rimmed baking sheet. Bake until lightly toasted, about 15 minutes. Rub the cut halves of garlic on one side of each toast. 3. Drain the chickpeas, reserving 1/2 cup of the cooking liquid; discard all the aromatics except the garlic. Transfer the chickpeas and garlic to a blender. Add the remaining 1/2 cup of olive oil and the reserved cooking liquid and puree until smooth. 4. Arrange the toasts on a platter. Dollop the chickpea puree on top and use a small spoon to form a little well in each dollop. Drizzle the bruschetta with olive oil, sprinkle with the chopped rosemary, minced thyme and sea salt and serve. MAKE AHEAD The chickpea puree can be refrigerated for 1 week. Rewarm before serving.
HERBED SEAFOOD BRUSCHETTA
Make and share this Herbed Seafood Bruschetta recipe from Food.com.
Provided by ratherbeswimmin
Categories Crab
Time 38m
Yield 48 appetizers
Number Of Ingredients 15
Steps:
- In a bowl, mix together 1 tablespoon olive oil, lemon juice, chives, basil, mint, and garlic.
- Add in the crabmeat, shrimp, tomatoes, onion, and salt; toss to coat.
- Cut the french bread into 48 thin slices.
- Brush one side of each bread slice with a portion of the 2 tablespoons olive oil; sprinkle lightly with pepper.
- Place bread slices, brushed side up, on a large baking sheet.
- Broil 3-4 inches from heat for 2-4 minutes or until toasted, turning once.
- Arrange bread, oiled side up on a serving platter.
- Spoon the seafood mixture on top.
- May garnish with additional chives.
- Serve immediately.
Nutrition Facts : Calories 30.3, Fat 1.1, SaturatedFat 0.2, Cholesterol 9, Sodium 66, Carbohydrate 2.9, Fiber 0.2, Sugar 0.2, Protein 2.1
HERBED CHICKPEAS
Crispy, salty, creamy, and full of protein (really!), these chickpeas should be a staple in your kitchen.
Provided by Alison Roman
Yield Makes about 3 cups
Number Of Ingredients 5
Steps:
- Place chickpeas in a large skillet or Dutch oven and add garlic and oil; season with salt and pepper. Cook over medium heat, stirring occasionally, until chickpeas are crisped and some have split open (these will be the most delicious ones), 10-15 minutes. Remove from heat; stir in herbs.
HERBED QUINOA AND CHICKPEA PILAF
This protein-rich side dish is loaded with flavor and quick to prepare! Nutritious GOYA® Organic Quinoa is simmered beautifully with recaíto and orange juice. Then, plump and nutty GOYA® Chick Peas are stirred in, along with fresh mint, parsley and hazelnuts. Enjoy this delicious medley of fresh spring tastes!
Provided by Goya
Categories Trusted Brands: Recipes and Tips Goya®
Time 35m
Yield 6
Number Of Ingredients 9
Steps:
- Combine oil, Recaito, quinoa, orange juice, salt and 3/4 cup water to boil. Simmer covered over medium-low heat, until liquid is absorbed and quinoa is tender, 20 minutes. Stir in chick peas. Remove from heat and let stand, covered, for 5 minutes. Stir in mint, parsley and hazelnuts.
Nutrition Facts : Calories 167.8 calories, Carbohydrate 23.1 g, Fat 6.4 g, Fiber 2.9 g, Protein 5.6 g, SaturatedFat 0.5 g, Sodium 392.1 mg, Sugar 3 g
CLASSIC ITALIAN BRUSCHETTA WITH FRESH HERBS
This recipe was given to me courtesy of Culinary Herbalist Martha Paul of Martha's Herbary, Pomfret Connecticut. It's Simple, Classic and Delicious!
Provided by - Carla -
Categories Spreads
Time 1h20m
Yield 12-14 serving(s)
Number Of Ingredients 9
Steps:
- Combine tomatoes and 1/2 cup fresh basil in a colander, sprinkle with salt and toss to coat; let drain 1 hour.
- Preheat oven to 375°F
- In a large bowl combine the drained tomato/basil mixture with the minced garlic, 1/4 cup olive oil, remaining 1/4 fresh basil, oregano and thyme.
- Let stand at room temperature 15 to 20 minutes to allow flavors to blend.
- During this time brush French bread slices lightly with the remaining olive oil.
- Toast "lightly" in the oven (just a few minutes).
- Pull out and place a small amount of tomato mixture on top of the lightly toasted French bread slices.
- Top each piece with a small amount of Mozzarella.
- Toast in the oven until cheese has melted and its golden brown.
- Serve and enjoy.
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HERBED CHICKPEA BRUSCHETTA RECIPE - NANCY SILVERTON
From foodandwine.com
Servings 30Total Time 3 hrs 40 mins
- Preheat the oven to 350°. In a medium Dutch oven, combine the soaked chickpeas with the 10 whole garlic cloves, the pancetta, onion, carrot, celery, sage, rosemary sprig, bay leaf, chile, salt, 1/4 cup of the olive oil and 8 cups of water. Bring to a boil over high heat and stir. Cover and bake for about 2 hours, until the chickpeas are tender. Remove from the oven, uncover and let the chickpeas cool in the liquid for 1 hour.
- Meanwhile, lightly brush the baguette slices with olive oil and arrange on a rimmed baking sheet. Bake until lightly toasted, about 15 minutes. Rub the cut halves of garlic on one side of each toast.
- Drain the chickpeas, reserving 1/2 cup of the cooking liquid; discard all the aromatics except the garlic. Transfer the chickpeas and garlic to a blender. Add the remaining 1/2 cup of olive oil and the reserved cooking liquid and puree until smooth.
- Arrange the toasts on a platter. Dollop the chickpea puree on top and use a small spoon to form a little well in each dollop. Drizzle the bruschetta with olive oil, sprinkle with the chopped rosemary, minced thyme and sea salt and serve.
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