Anchovy & Chickpea Crostini

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Following on from my previous entry, I’d like to continue the ‘Chickpea’ topic. I have this gorgeous book I got from Mark on Venetian Cuisine, called Polpo which not only contents most amazing recipes but it looks absolutely wonderful from design point of you. I have to confess I haven’t cooked many recipes from it yet, purely because it is hard to get an access to such ingredients like cod cheeks or squid’s ink, or cotechino sausage. But one recipe from this book I used so many times, for many occasions and as humble as it is, it always causes a hit because of its tasty combination.

ANCHOVY AND CHICKPEA CROSTINI

Ingredients:

1 tin of chickpeas (about 400g)

10 anchovy fillets, plus some of their oil

juice of 1/2 lemon

1 tablespoon tahini

handful chopped parsley

pepper

about 4 tablespoons good quality olive oil

1/2 French stick (or other bread), sliced and lightly toasted

Method:

1. Place everything but extra olive oil in a food processor and pulse few times until chunky paste. Add a bit more anchovy or olive oil if you need, adjust the seasoning, but please note, there is no need for salt as anchovy and its oil should be plenty).

2. You can serve it straight away or put it in a covered container and keep it in the fridge for up to a week (if you do so, do bring it to room temperature before serving). To eat, spread roughly onto lightly toasted slices of French stick. Garnish with parsley. Drizzle generously with olive oil to finish.

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