Name: Bruschette with Chickpea Purée and Arugula
Cook time: 50 min
Total time: 1 1/2 hr
Yield: Makes 6 first-course servings
Ingredients: 6 (3/4-inch-thick) slices of bread from 1 (7- to 8-inch) round country loaf; 2 tablespoons olive oil; 1 (19-ounce) can chickpeas, rinsed and drained (2 cups); 1/3 cup water; 2 tablespoons olive oil; 1 1/2 tablespoons fresh lemon juice; 1/2 teaspoon salt; Chopped arugula salad

Image may contain Plant Food Produce Vegetable and Arugula

Bruschette with Chickpea Purée and ArugulaAndrea Fazzari

Recipe information

Total Time
1 1/2 hr
Yield
Makes 6 first-course servings

Ingredients

For toasts

6 (3/4-inch-thick) slices of bread from 1 (7- to 8-inch) round country loaf

2 tablespoons olive oil

For topping

1 (19-ounce) can chickpeas, rinsed and drained (2 cups)

1/3 cup water

2 tablespoons olive oil

1 1/2 tablespoons fresh lemon juice

1/2 teaspoon salt

Chopped arugula salad

Preparation

Make toasts:
Step 1
Put oven rack in middle position and preheat oven to 425°F.
Step 2
Arrange bread slices in 1 layer on a large baking sheet and brush top of each with 1 teaspoon oil. Bake until golden, about 12 minutes.
Make chickpea purée:
Step 3
Slip off skins from chickpeas with your fingers (discard skins). Blend chickpeas, water, oil, lemon juice, and salt in a food processor until very smooth (mixture will appear whipped).
Assemble bruschette:
Step 4
Spread toasts with chickpea purée and serve topped with arugula salad.

TagsBruschetta Toast Sandwich Chickpea Bean and Legume Vegetable Arugula Leafy Greens Starter Dinner Vegetarian Vegan Dairy Free Nut Free Food Processor Gourmet

Recipe notes

Charred Vegetable Ragù

This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!

Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

Jammy Grape Galette

We don’t bake with grapes as often as we should. But even the most average supermarket varieties come alive when roasted with a bit of sugar and seasoning.

Feta and Sun-Dried Tomato Dip

Creamy and bright with just a subtle bit of heat, this five-ingredient, make-ahead dip is ready for company—just add crudités.

Black Sesame Tofu “Basque” Cheesecake

There are many things that appeal about a Basque cheesecake—it's crustless (one less job) and is meant to look “rustic” with its wrinkled and jagged sides.

Crispy Baked Wings With Berbere Honey Glaze and Fried Garlic

Berbere is a spicy chile blend that has floral and sweet notes from coriander and cardamom, and when it’s paired with a honey glaze, it sets these wings apart from anything else you’ve ever had.