Bruschetta with chickpea pâté
Bruschette al pâté di ceci
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For 4 people:
100 g chickpeas
1 sprig of rosemary
1 sprig of parsley
extra virgin olive oil
Salt
white pepper
gomasio
8 slices of bread
Boil the chickpeas with a sprig of rosemary for about two hours.
Towards the end of cooking, add a pinch of salt: it is always preferable to do not salt the vegetables at the start of cooking because it lengthens the time and Toughens them, making them less digestible.
When the chickpeas are soft, drain and mix.
Toss with oil, white pepper, a bit of gomashio and chopped parsley.
Now spread the comprised obtained on the slices of bread previously made Brown in oven.
You can still add little oil spilled flush before serving.
(Thanks to Mara)
