Braised Tomato & Spiced Chickpea Toast

Braised Tomato & Spiced Chickpea Toast

If you could symbolise summer in a dish, this would be it. A quick and straightforward recipe that bursts full of wonderful flavour. It's perfect for enjoying relaxing in the sun with friends and a glass of something alcoholic.

Course Main Course, Snack

Cuisine British, European, Italian

Diet Vegan, Vegetarian

Keyword chickpe recipe, chickpeas, easy chickpea recipes, tomato and chickpeas

Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Servings

Calories 440

Ingredients

Sourdough toast to serve

Whipped butter beans

1 (400g) Can Butter beans drained
1 Tablespoon Tahini
1 Tablespoons Olive oil
1 Clove Garlic
Juice of 1 lemon
1 Teaspoon Sea salt

Braised tomatoes and chickpeas

400 g Cherry tomatoes
1 (400g) Can Chickpeas drained
1 Tablespoon Harissa paste
1 Tablespoon Tomato paste
2 Cloves Garlic minced
2 Tablespoons Olive Oil
1 Teaspoon Sea salt
5 g Chives finely sliced

Instructions

Add all the ingredients for the whipped butter beans into a food processor or blender and whiz until smooth. The finished butter bean dip should be thick but smooth. If the bean dip comes out a little too thick, add a dash of water and blitz. Repeat until the dip reaches the desired consistency.
Heat 2 tablespoons of olive oil in a saucepan over medium heat. Toss in the 2 cloves of minced garlic and tablespoon of harissa. Saute for a few moments until the harissa has coloured most of the oil.
Tip in the 400g of cherry tomatoes, can of drained chickpeas, tablespoon of tomato paste and teaspoon of sea salt. Stir briefly, then cover and cook for 20-25 minutes until the tomatoes have softened and made a rich sauce.
Plate the butter bean dip by smattering it on a large serving plate. Then tip over the cooked tomatoes and sprinkle with the chopped chives. Enjoy immediately by dunking chunky slices of sourdough into this glorious mess.

Nutrition