Tomato Chickpeas On Toast
There is a hashtag on Instagram called #stuffontoast that I love browsing for inspiration. After seeing so many photos of beans on toast I decided to try my hand at creating one of my own! These chickpeas are simmered in a luscious tomato base and served on top of sourdough toast. It’s a great recipe as part of a brunch spread, because you can prep everything ahead of time. All you’ll have to do is toast the bread.
1 tbsp (15 mL) vegetable oil
1/2 onion, thinly sliced
1 can (14 oz/398 mL) chickpeas,
drained and rinsed
1 tsp (5 mL) smoked paprika (see my tip)
1 tsp (5 mL) ground cumin
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) black pepper
1/4 tsp (1 mL) garlic powder
1/8 tsp (0.5 mL) ground cinnamon
1 can (28 oz/796 mL) no-salt-added
diced tomatoes (with juice)
4 slices sourdough bread, toasted
As seen in
- Heat the vegetable oil in a large frying pan over medium heat. Add the onion and cook for about 5 minutes, until translucent.
- Add the chickpeas, smoked paprika, cumin, salt, pepper, garlic powder and cinnamon; stir to coat. Using a potato masher or the back of a spoon, lightly mash the chickpeas. Add the tomatoes (with juice); stir to combine. Lower the heat to medium-low and simmer for about 20 minutes, stirring occasionally, until thickened slightly.
- Remove from the heat and let cool slightly. Divide the chickpea mixture evenly on top of toast slices; serve.